Chipotle Cashew Chicken With Brown Rice

• 1 tablespoon extra virgin olive oil
• 2 tablespoons butter, divided
• 1 large onion, 1/4 onion finely chopped, 3/4 thinly sliced
• 2 cups quick-cooking brown rice
• 4 cups chicken stock
• 2 tablespoons vegetable oil
• 2 lbs chicken tenders, cut into 2-inch pieces
• 2 -3 tablespoons dark soy sauce
• 4 garlic cloves, chopped
• 2 cups frozen broccoli
• 1 cup frozen carrots
• 3 tablespoons chipotle chiles in adobo (2 peppers and their sauce)
• 1 tablespoon ground cumin
• 2 -3 tablespoons honey
• 14-13 cup real maple syrup
• 2 -3 tablespoons chopped fresh cilantro
• 1 cup raw cashews

1. In a medium pot over medium heat combine 1 tablespoon extra-virgin olive oil and 1 tablespoon butter.
2. When butter melts into oil, add rice and cook 3 minutes.
3. Add chicken stock and cover the pot.
4. Raise heat to bring stock to a rapid boil.
5. Once the stock boils, reduce heat to low and cook, stirring occasionally, until rice is tender, 17-18 minutes.
6. While rice cooks, make the chicken.
7. Heat a large skillet over high heat.
8. Add vegetable oil; add the chicken pieces.
9. Season the chicken with grill seasoning.
10. Brown the chicken on both sides, season with soy sauce then move off to one side of the pan.
11. Add the garlic and peppers.
12. Cook 2 to 3 minutes then add broccoli and carrots; mix vegetables and meat together.
13. Add the chipotles and cumin.
14. Toss to coat.
15. Glaze the mixture with honey and maple syrup and turn off the heat.
16. Add in the chopped cilantro and cashews.
17. Top rice with cashew chicken and serve.

extra virgin olive oil, butter, onion, quickcooking brown rice, chicken stock, vegetable oil, chicken tenders, soy sauce, garlic, frozen broccoli, frozen carrots, chipotle chiles, ground cumin, honey, maple syrup, fresh cilantro, cashews

Taken from www.food.com/recipe/chipotle-cashew-chicken-with-brown-rice-257691 (may not work)