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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 (293)

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Average Rating:

Total Reviews: 293

Showing 51-60 of 293

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  • on January 06, 2010

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    I've made this recipe several times now & each time it's been a HUGE hit - with family (my daughter's favorite, friends, & even on a backpacking trip (snowmobile brought up the ingredients! You MUST try this easy & super delicious recipe!

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  • on December 03, 2009

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    This recipe is one of my favorites to make. It is so easy but you'd never know by just tasting it. the combination of sweet and spicy is exquisite and is sure to please your taste buds. the real maple syrup makes a huge difference so don't skimp and try and get the cheap stuff or it won't taste right. I added a few more chipotle's because we like the spice but be careful.. they have quite a bite.

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  • on November 10, 2009

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    I make this all the time - lots of chopping but definitely worth it! I reduce the chipotles because the heat was too much for me. We love the sweet, spicy and salty with the cashews on top! I recommend this dish all the time!

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  • on September 23, 2009

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    This was a terrific recipe! I loved the unusual mix of flavors - even the rice was great. From now on I am "toasting" all of my rice! My husband had second AND third helpings!

    Leftovers were YUMO the next day too -not that there was a lot left over!

    Thanks Rach!

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  • on September 15, 2009

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    My husband and I loved it!!! I added extra chilies and it came out too hottt! So I think I'll stick to the recipe as far as quantity of chipotle chillies. I did not have ground chipotle powder so i left it out. It was very expensive at the market. The whole thing still came out delish! I put extra cashews too...i love crunch!

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  • on September 11, 2009

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    I made this last night and everyone loved it, including my boyfriend's 6-year old who is VERY picky! I did cut back on the chipotles so it wouldn't be too hot for the kids - it was still pretty spicy and very delicious.

    I used a rice cooker for the brown rice and added the chopped onions right in there - it came out great.

    I did not use the cilantro (personal preference....

    One other note.... I made the recipe a little too early and had about 15-20 minutes before everyone else got home... I let it simmer on med/low heat and I actually think that made the recipe better - the flavors had more time to thicken and come together.

    Overall it was a great combination of spicy and sweet - and we didn't have any leftovers!

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  • on August 30, 2009

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    I've made this recipe about a gazillion times, and it is still a favorite. It's quick and easy, and great as leftovers too. I recently started subbing tofu for the chicken and it tastes great. I always add the cilantro as I think it adds a nice coolness to counter the spiciness of the chipotle. This will definitely continue to be a staple in my house!

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  • on July 29, 2009

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    Great presentation and a lot of depth to the flavor. It's spicy, savory, sweet, and smooth. Also, pretty hard to mess up as long as you use quality ingredients. I used scallions instead of onion (personal preference and added shiitake mushrooms. This recipe is a keeper!

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  • on July 13, 2009

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    My husband loved it. He said it was the best stir fry I've ever made, and I've made a lot. I used sorghum molasses instead of maple syrup, which is not my favorite. We like it HOT. If you don't, cut back on the chipotles... I also skipped the cilantro/parsley. Thanks RR!

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  • on June 18, 2009

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    I agree with everyone on here - the chipotle is WAY too hot, especially if you're making this for a family with kids. I take the chipotle out completely and added a tablespoon of chili powder and a heafty sprinkle of cayenne. It has just enough heat for the grownups, but is still edible for the kids.

    Also, the cilantro/ parsley isn't needed. It looks nice, but doesn't add or subtract from the flavor.

    Super easy, go-to recipe.

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