Total Time
30mins
Prep 5 mins
Cook 25 mins

Rachael Ray's Park City Cashew Chicken.

Ingredients Nutrition

Directions

  1. 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.
  2. Bring to a rapid boil. Once stock is boiling, reduce heat to low and cook, stirring occasionally, until rice is tender (17 - 18 minutes).
  3. 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.
  4. Glaze mixture with honey and syrup and turn heat off. Add cilantro or parsley and nuts.
  5. Top the rice with the cashew chicken.

Reviews

(2)
Most Helpful

I did this recipe exactly as listed and my rice never cooked right. Also, this recipe is SO super spicy...which would be great for those who like spice...it was extremely overpowering to me. None of my family ate it, but that's just us. If you like spicy, try it and put a review in, I'd like to know what others think. Thank you for sharing. LA :-)

L.A. Stewart December 29, 2006

Rachael's Park City Cashew Chicken is absolutely wonderful! It is one of our favorite dishes! I have made this many times and it is worth the effort. I make is as stated except only use one cup of white rice and two cups of chicken stock, which makes plenty.

wyzgirl14 November 26, 2006

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