Park City Cashew Chicken Food
CHIPOTLE CASHEW CHICKEN WITH BROWN RICE
I was in a Park City, Utah Albertson's grocery store and picked up a sack of nuts: chipotle coated raw cashews. They were gone before I made it to the check-out. I paid for the empty bag and immediately wrote this recipe based on the ingredients of those nuts. This may look like Chinese Take-Out but the maple, chipotle flavor makes for a North-Western American surprise! Leave the nuts raw - they taste buttery and extra sweet. Toasting will develop a deeper flavor, but the sweet butter nuts have a unique texture when eaten raw.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- In a medium pot over medium heat combine 1 tablespoon extra-virgin olive oil, 1 turn of the pan, and 1 tablespoon butter. When butter melts into oil, add in the chopped onion, cook 2 minutes, then add rice and cook 3 minutes more. Add stock and cover the pot. Raise heat to bring stock to a rapid boil. Once the stock boils, reduce heat to low and cook, stirring occasionally, until rice is tender, 17-18 minutes.
- While rice cooks, make the chicken. Heat a large skillet over high heat. Add vegetable oil, 2 turns of the pan, then the chicken. Season the chicken with grill seasoning. Brown the chicken on both sides, season with soy sauce then move off to one side of the pan. Add the remaining onions, garlic and peppers. Cook 2 to 3 minutes then add water chest nuts and green peas and mix vegetables and meat together. Add the chipotles and cumin. Toss to coat. Glaze the mixture with honey and maple syrup and turn off the heat. Add in the chopped cilantro or parsley and the cashew nuts.
- Top rice with cashew chicken and serve.
PARK CITY CASHEW CHICKEN
Make and share this Park City Cashew Chicken recipe from Food.com.
Provided by cookiecutter _
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Combine 1 tablespoon of the vegetable oil with the butter in a medium pot over medium heat. When butter melts into the oil, add the 1/4 cup chopped onions and cook 2 minutes. Add rice and cook 3 minutes more. Add stock and cover the pot.
- Bring to a rapid boil. Once stock is boiling, reduce heat to low and cook, stirring occasionally, until rice is tender (17 - 18 minutes).
- While the rice cooks, heat a large skillet over high heat. Add remaining 2 tablespoons of oil, then the chicken. Season chicken with grill seasoning. Lightly brown chicken on both sides then move off to one side of the pan. Add the 3/4 cup thinly sliced onions, garlic, and bell peppers. Cook 2 - 3 minutes then mix the vegetables and meat together and add chipotles and cumin. Toss to coat.
- Glaze mixture with honey and syrup and turn heat off. Add cilantro or parsley and nuts.
- Top the rice with the cashew chicken.
Nutrition Facts : Calories 939.1, Fat 35.8, SaturatedFat 7.9, Cholesterol 111.8, Sodium 386, Carbohydrate 100.5, Fiber 4.8, Sugar 28.7, Protein 55.8
OZARKS CASHEW CHICKEN
This is the Queen City's (Springfield, Missouri) version of cashew chicken. You won't eat it any where else like this. This is from my daughter's recipe collection. It's addicting.
Provided by KathyP53
Categories Chicken Breast
Time 40m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- Bring water to boil in a large saucepan. Dissolve bouillon in boiling water. Remove 1 cup of this broth and mix with cornstarch in a small bowl. Return broth and cornstarch mixture to saucepan and let thicken. Stir in sugar, oyster sauce, and soy sauce. Remove from heat and set aside.
- In a shallow dish or bowl, flour cubed chicken and allow to stand in flour for 15 minutes. In a small bowl, beat egg, milk, salt and pepper together. Remove chicken from flour, dip into egg mixture, roll in flour again and fry in in hot peanut oil in a large skillet until golden brown.
- Place fried chicken cubes over hot steamed rice on a medium platter. Heat sauce over low heat, then pour over chicken. Sprinkle with cashew halves and green onions and serve.
Nutrition Facts : Calories 729.9, Fat 23.8, SaturatedFat 5.7, Cholesterol 177.9, Sodium 5491.9, Carbohydrate 82.1, Fiber 3.6, Sugar 9.6, Protein 46.5
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- In a medium saucepan over medium heat, combine 1 tablespoon of the vegetable oil (1 turn of the pan) and the butter. When the butter melts into the oil, add the chopped onion and cook for 2 minutes, then add the rice and cook for 3 minutes more. Add the chicken stock and cover the pot. Raise the heat and bring the stock to a rapid boil. Once the stock boils, reduce the heat to low and cook, stirring occasionally, until the rice is tender, about 18 minutes.
- While the rice cooks, make the chicken. Heat a large skillet over high heat. Season the chicken with the grill seasoning. Add the remaining 2 tablespoons of vegetable oil (2 turns of the pan) and then the chicken. Brown the chicken on both sides, season with the soy sauce, then move the chicken to 1 side of the pan. Add the sliced onion, garlic and bell pepper. Cook for 2 to 3 minutes, then add the water chestnuts and green peas, and mix the vegetables and chicken together. Add the chipotle chiles and cumin. Toss to coat. Glaze the chicken mixture with the honey and maple syrup and turn off the heat. Add the chopped cilantro or parsley (whichever you prefer) and the cashews.
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