Erickson Cajun Cashew Chicken & Rice

Directions

1. Coat the cubed chicken with 1 1/2 tablespoons Cajun seasoning. Cook in a hot skillet until browned and the thickest pieces reach 165°F, then remove and keep warm. Toast the cashews until lightly golden.
2. For the simple version, stir 1 tablespoon butter into 2 cups hot cooked rice and add Cajun seasoning to the family’s preferred heat level. Serve with the chicken and toasted cashews.
3. For the full skillet version, heat 2 tablespoons butter or oil in the skillet. Toast the cashews and remove them. Sauté the onion and garlic, add the ginger, then stir in the cooked rice. Return the cashews and season with salt, black pepper and additional Cajun seasoning. Serve with the chicken and garnish with cilantro or green onions if desired.
4. Family Heat Note
5. This is intentionally the hotter version. Adjust only the additional seasoning in the rice to suit the batch; the chicken uses the confirmed 1 1/2 tablespoons.