Cashew Chipotle Chicken

Cashew Chipotle Chicken
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 294.4
  • Total Fat: 12.1 g
  • Cholesterol: 32.9 mg
  • Sodium: 440.1 mg
  • Total Carbs: 30.4 g
  • Dietary Fiber: 2.2 g
  • Protein: 18.1 g

View full nutritional breakdown of Cashew Chipotle Chicken calories by ingredient
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This recipe comes from Rachael Ray and this is a family favorite. It's delicious served over brown rice, or even coconut rice. This recipe comes from Rachael Ray and this is a family favorite. It's delicious served over brown rice, or even coconut rice.
Number of Servings: 6


    2 tablespoons olive oil
    2 pounds chicken meat: tenders, boneless, skinless breasts or boneless, skinless thighs, cut into 2-inch pieces
    2 tablespoons grill seasoning blend (recommended: Montreal Steak Seasoning blend by McCormick)
    2 Tablespoons tamari dark soy sauce,, reduced sodium
    4 cloves garlic, chopped
    1 red bell pepper, seeded and thinly sliced
    10 to 12 water chestnuts, whole
    1 cup frozen green peas
    3 tablespoons chipotle in adobo (2 peppers and their sauce), available in cans on the international foods aisle or substitute 1 1/2 tablespoons ground chipotle powder
    NOTE: I can only handle about 1/2 tsp of chipotle in adobo sauce, because it's very HOT!!! Caution!!!
    1 tablespoon ground cumin, a palm full
    2 to 3 tablespoons honey, 2 healthy drizzles
    1/4 to 1/3 cup real maple syrup, eyeball it
    2 to 3 tablespoons chopped cilantro or parsley leaves, your preference
    1 cup raw cashews


Heat a large skillet over high heat.

Add olive 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.

Number of Servings: 6

Recipe submitted by SparkPeople user FOODIEWIFE.

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