Chipotle Cashew Chicken with Brown Rice
Elevate your weeknight dinner game with this flavor-packed Chipotle Cashew Chicken with Brown Rice! Tender, bite-sized chicken pieces are sautéed to golden perfection before being tossed in a smoky, slightly spicy chipotle sauce made with adobo peppers, soy sauce, honey, and fresh lime juice. A medley of vibrant red bell peppers and crunchy roasted cashews adds both texture and a pop of color, while fluffy brown rice serves as the perfect base to soak up every drop of the bold, savory sauce. In just 45 minutes, you’ll have a gluten-free dish brimming with wholesome ingredients and restaurant-quality flavor. Served with a garnish of fresh cilantro and scallions for a fresh finish, this versatile recipe is perfect for meal prep or a hearty family dinner.
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Recipe Information
Ingredients
- 1 pound Chicken breast, boneless and skinless
- 1 cup Brown rice
- 2 cups Water
- 0.5 cup Cashews, unsalted and roasted
- 2 peppers Chipotle peppers in adobo sauce
- 1 tablespoon Adobo sauce (from canned chipotle peppers)
- 2 tablespoons Soy sauce
- 1 tablespoon Honey
- 1 tablespoon Lime juice, freshly squeezed
- 2 cloves Garlic, minced
- 2 tablespoons Olive oil
- 1 medium Red bell pepper, sliced
- 2 stalks Green onion, chopped
- 2 tablespoons Cilantro, chopped (optional)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Rinse the brown rice thoroughly under cold water. In a medium saucepan, combine 1 cup of brown rice and 2 cups of water. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 25-30 minutes or until the rice is tender and the water is absorbed. Remove from heat and let it sit, covered, for 5 minutes, then fluff with a fork.
While the rice cooks, cut the chicken breasts into bite-sized pieces. Season with salt and black pepper.
In a blender or food processor, combine the chipotle peppers, adobo sauce, soy sauce, honey, lime juice, and minced garlic. Blend until smooth to create the chipotle sauce.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook for 5-6 minutes, stirring occasionally, until they are browned and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the sliced red bell pepper and cook for 3-4 minutes until softened.
Lower the heat to medium and return the chicken to the skillet. Pour the chipotle sauce over the chicken and bell peppers. Toss to coat evenly, and let it simmer for 2-3 minutes, allowing the flavors to combine.
Stir in the roasted cashews and cook for an additional minute.
Serve the chipotle cashew chicken over a bed of brown rice. Garnish with chopped green onions and cilantro, if desired. Enjoy!
Nutrition Facts
Calories |
1800 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.3 g | 100% | |
| Saturated Fat | 15.1 g | 76% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 3119 mg | 136% | |
| Total Carbohydrate | 106.9 g | 39% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 31.3 g | ||
| Protein | 165.2 g | 330% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 197 mg | 15% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 2379 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
