2 to 3 tablespoons olive or vegetable oil, divided
1 pound boneless skinless chicken breasts or thighs, cut into 1 inch pieces
Salt and pepper
1/2 yellow onion, sliced thin
1 red bell pepper, sliced into thin strips
3 to 4 garlic cloves, minced
2 to 3 cups fresh or frozen whole fresh green beans
2 to 3 tablespoons chipotles in adobo sauce, roughly chopped (depends how spicy you like it)
3 teaspoons cumin
2 tablespoons honey
1/4 cup real maple syrup
1 cup cashews
1/4 cup fresh cilantro, chopped
Heat 1 tablespoon of oil in a 12-inch non-stick frying pan over medium high heat. Add chicken and season with a little salt and pepper. Cook chicken pieces on one side for a few minutes, and then turn the pieces over, and brown another few minutes or until cooked through. Remove chicken to a plate. Add another 1 to 2 tablespoons of oil to the same pan. Add the onion cook a minute or two until it starts to soften. Add the peppers, beans and garlic and cook a minute or two stirring often. Next, add the chipotles in adobo sauce and cumin, honey and maple syrup. Add chicken back to the pan. Cook a minute until heated and stir to combine. Turn off the heat and stir in cashews and cilantro. Great served over hot cooked brown or white rice.
I love to make this dish in my favorite non-stick 12-inch skillet. This pan is one of my favorites. You can brown the chicken perfectly and no sticking so cleanup is a breeze! This dish serves 4 and takes 30 minutes or less!