Asian Style Cashew Chicken

This is a variation of a Rachael Ray recipe from the cookbook 365:No Repeats. It tasted pretty good, and I am proud that I was able to make a somewhat Asian-style recipe without completely screwing it up, but I don't really know if I would make it again. I just haven't really mastered the art of making good Asian food. Anyway, here is the recipe - and I am happy to report that I now know what duck sauce is and it turns out that I have eaten it before.

3 Tbsp vegetable oil
1 Tbsp butter
1 large onion, 1/4 finely chopped, 3/4 thinly sliced
1 1/2 cup brown rice
3 cups chicken stock or broth
1 1/2 lb chicken, cut into pieces
Montreal Steak Seasoning, to taste
3 tsp minced garlic
1 red bell pepper, thinly sliced
1 tsp crushed red pepper flakes
1 pkg asian style stir fry vegetables
1/3 cup tamari (dark, aged soy sauce)
1/2 cup duck sauce
1 cup cashews

In a medium pot over medium heat, combine 1 Tbsp of the vegetable oil and butter. When the butter melts into the oil,add the chopped onions and cook for 2 minutes, then add the rice and cook for 3 minutes more. Add the stock and cover the pot. Raise the heat to bring the stock to a rapid boil. Once the stock boils, reduce the heat to low and cook, stirring occasionally, until the rice is tender, 17-18 minutes

While the rice cooks, make the chicken. Heat a large skillet over high heat. Add the remaining 2 Tbsp vegetable oil, then the chicken. Season the chicken with steak seasoning. Lightly brown the chicken on both sides, then move off to one side of the pan. Add the remaining onions, the garlic, bell peppers, and other vegetables. Cook for 2 to 3 minutes, then mix the vegetables and meat together. Season the stir fry with tamari and duck sauce. Add the cashews and cilantro and serve over the brown rice.