"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Cashew Chicken Recipe

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This recipe for Cashew Chicken, by , is from The "W" Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Julie Withers
Added: Thursday, September 14, 2006


3 tbl. vegetable oil
1 tbl. butter
1 large onion (1/2 chopped and 1/2 thinly sliced)
1-1/2 c. brown rice
3 c. chicken stock
1-1/2 lb. chicken tenders, cut into 2 inch pieces
2 tbl. Montreal steak seasoning
4 garlic cloves, chopped
1 red pepper, seeded and thinkly sliced
1-1/2 tbl. chili powder
1 tbl. ground cumin
2 tbl. honey
1/4 c. maple syrup
2 tbl. chopped cilantro
1 c. cashews

In a medium pot over medium heat, combine 2 tbl. vegetable oil and butter. When the butter melts into the oil, add the chopped onions and cook for 2 minutes, then add the rice and cook for 3 minutes more. Add the stock and cover the pot. Raise the heat to bring the stock to a boil, then reduce heat and cook, stirring occasionally, until the rice is tender - 17 to 19 minutes.

While the rice cooks, heat a skillet over high heat. Add the remaining 2 tbl. oil, then the chicken, seasoned with grill seasoning. Lighly brown the chicken on both side and move off to one side of the pan. Add the remaining onion, garlic and bell peppers. Cook 2 to 3 minutes - then mix the vegetables and meat together and add the chili powder and cumin. Toss to coat. Pour over the honey and maple syrup and trun off the heat. Add the cilantro and the cashews.

Top the rice with the cashew chicken and serve.

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Personal Notes:
From RR




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