MENU
component-ddb-728x90-v1-01-desktop
Special Advertiser Content

Amy’s Cashew Chicken Chipotle

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

Ingredients:

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

Directions:

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.

close video ad
Unmutetoggle ad audio on off

Trending