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Chipotle Cashew Chicken with Brown Rice Recipe

Chipotle Cashew Chicken with Brown Rice

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (294)

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Average Rating:

Total Reviews: 294

Showing 21-30 of 294

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  • on September 04, 2011

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    I followed the recipe and it was delicious! Watch out for the chipotles they could be a little bit spicy, although it is a really nice heat, not one that burns your tongue. I'd definitely recommend this one!

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  • on August 15, 2011

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    I thought that this was very good... great layers of flavor with the smoky chipotle in adobo and the cumin and then the sweet of the honey and maple syrup. I thought that the chicken in this dish was flavored wonderfully. I used a breast and then a couple of thighs. The only thing I changed was that I did not measure the montreal seasoning, but I coated the chicken pretty well on both sides. I cut the cumin in half to a 1/2 Tablespoon as I thought it might just be too much cumin. I also salted mine some when I served it, I love salty and sweet combo and I like salt a lot... so others may or may not like that. Fun take out dish at home!

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  • on August 06, 2011

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    This is a great recipe and no matter what it always turns out delicious, I'm always cautious with the adobo/jalepenio spices though. You can't mess this one up! I just make sure I have syrup, honey, chicken and adobo and I don't worry about the rest. A must try, it's fantastic and I've cooked it at least 6 times. I forget how tasty it is, I'm going to make it tomorrow!

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  • on July 31, 2011

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    I made this recipe twice. Once with chicken and once with shrimp and I much prefer the shrimp! I cooked the shrimp in the pan and removed them once pink and curled. I then added them back in at the end. I used the spicy montreal mix and used the minimum amount of honey and maple syrup and I found it too be a tad too spicy. Definitely taste before serving to adjust for extra or less heat!

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  • on May 24, 2011

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    This was awesome! I made it for dinner tonight and my husband said, "This one's a keeper!" The flavors are so powerful, and not usually combined in this way, so the result is a party in your mouth. I couldn't follow the recipe because I'm home sick with bronchitis and couldn't go to the store to get the things I lacked, but even using regular syrup instead of maple, mixed vegetables instead of peas, no water chestnuts, roasted cashews, and twice the onion I needed because I misread the recipe, it turned out yumm-o, as Rachael says. Loved it.

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  • on May 24, 2011

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    I made this for the first time last night and it turned out great. I stuck with the recipe, however, I'm sure you can play around and put some other veggies in there as well. I will definitely make this again...

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  • on May 07, 2011

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    I love this recipe! I have made it a lot and it's always a crowd pleaser for my family!

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  • on April 25, 2011

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    I make this all the time and it's delicious! However, I prefer to make it with shrimp. I just put the shrimp to the side after it's cooked or bake it separately and then add in at the end. I can rarely find raw cashews but regular cooked cashews work just as well. The sweet and spicy combo is great!

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  • on April 10, 2011

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    OMG! This is the absolutely best homemade asian dish I have ever had! I do alot of stir fry and this is hands down the tastiest. I doubled the recipe and still used just the 3 T. chipolte and it was spicy perfect. This is something you MUST try.

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  • on February 07, 2011

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    Very good. It would be great if it was a bit more saucy but this was a very nice meal. Not too hard to make. It's a keeper! Loved the honey maple syrup glaze...Yummmm

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