So, I once again made a recipe from my Rachael Ray cookbook. I’ve been using the cookbook a lot, I know, but there’s always a scramble on Sundays when my husband and I are getting ready to go grocery shopping, kind of a ‘Ok, so what are we eating this week?’ and my Rachael Ray cookbook is already flagged with recipes to try. Anyways. We decided to make this recipe: Park City Cashew Chicken. It’s basically a stirfry with chicken, vegetables and cashews with a sauce made of steak spices, chipotles in adobo sauce, cumin, honey and maple syrup.
I was sure that finding chipotles in adobo sauce would be difficult, but we were able to find them in the mexican section of our grocery store. They give a lot of spice to the dish and they smell delicious. To me, when I opened the can, they smelled exactly like how good barbecue sauce is supposed to taste like. And now I have tons left over from the recipe, so I’ve gotta try to use it in other recipes. I used green pepper instead of red since I had one left over from a recipe I made last week (it was baked beans and sausage made in the slow cooker. I didn’t write about it since I’m lazy and couldn’t find the recipe online, I found it in my Cuisinart slow cooker cookbook. It was seriously delicious! Comfort food at its finest).
This recipe took about 40 minutes to make. I think I could have made normal rice in my rice cooker instead of following the recipe that calls for buttered rice made with onions and chicken stock. It was good, but didn’t really add to the recipe, since the delicious part of the recipe is really the stirfry mixture. I was quite proud though to not have messed up the rice, since I am truly terrible at making it in a pot (hence the rice cooker).
My husband and I both liked the recipe (a lot in my case). It was basically something I’d never had before: a stir-fry that isn’t Asian influenced. It was an American stirfry, if you will. It was spicy and delicious.
