This is a recipe that I would never have tried to make by just reading it. In fact, I passed it up until I caught Rachael Ray making it one night. So, I took a chance and made it. This recipe is one of my husband’s very favorites. He smiles every time I make it for him, and it really is simple.

There are several different flavors that work together so well— chipotle chili, cumin, honey, maple syrup, tamari sauce. I just love water chestnuts— they really don’t have much flavor, but they give a nice crunch to the recipe along with the cashews. **A WARNING: Chipotles are very spicy— we’re talking heat! I now use about 1 teaspoon of chipotle for this recipe and I freeze the rest (it keeps well, and I toss it in to thaw from the heat of a dish). Seriously, the first time I made this recipe I went with Rachael Ray’s measurement and it was way too hot for me to eat. Go easy! Trust me!

Rachael Ray’s recipe includes a brown rice to serve this with. Since then, I’ve switched to making coconut rice. This meal reheats well, for taking to work— and I do look forward to leftovers…if my family doesn’t polish the whole thing off first!