Special Advertiser Content

Amy’s Cashew Chicken Chipotle

Amy was in the kitchen this morning making some of her cashew chicken chipotle. (WLUK)


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.