I don't eat cashews, but someone gave me a big container of them for Christmas. My husband insisted that we not throw them out or give them away. So I decided to try and find a recipe to use them. I decided that I liked almond crusted meats so why not cashew meats. I began googling and I found a Rachel Ray recipe that used cashews in a way I hadn't even considered. I made a few changes to use what I had on hand, but that was it.

This recipe was out of my comfort zone, but it turned out pretty good. I really liked it and even Bryce ate a few bites without spitting out the peas.

Ingredients
1 tablespoon extra-virgin olive oil
2 tablespoons butter
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 pounds chicken meat: tenders, boneless, skinless breasts or boneless, skinless thighs, cut into 2-inch pieces
2 tablespoons Montreal Chicken Seasoning
2  tablespoons soy sauce
4 cloves garlic, chopped
1 red bell pepper, seeded and thinly sliced 
1 cup frozen green peas 
1 tablespoon ground chipotle powder (to keep it less spicy don't add seeds)
1 tablespoon ground cumin, a palm full 
4 tablespoons honey
Parsley 
1 cup raw cashews

Directions
In a medium pot over medium heat combine 1 tablespoon extra-virgin olive oil, and 1 tablespoon butter. When butter melts into oil, add in the chopped onion, cook 2 minutes, then add rice and cook 3 minutes more. Add stock and cover the pot. Raise heat to bring stock to a rapid boil. Once the stock boils, reduce heat to low and cook, stirring occasionally, until rice is tender, 17-18 minutes.

While rice cooks, make the chicken. Heat a large skillet over high heat. Add vegetable oil, 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  green peas and mix vegetables and meat together. Add the chipotle powder and cumin. Toss to coat. Glaze the mixture with honey and turn off the heat. Sprinkle with parsley and the cashew nuts.

Top rice with cashew chicken and serve.