Chipotle Cashew Chicken.

This has been adapted from a Rachael Ray recipe I found a long time ago.   It is a favorite at our house!  Here's what I learned:

1. It can be very spicy!  The chipotle peppers and grill seasoning will determine the level of spiciness so adjust to suit your tastes.
2. I prefer to use Montreal Chicken Seasoning by McCormick.  Tried other brands but this is the best.
3. Serve it over your favorite rice.  I love basmati (cooked in chicken broth)  but lately have been using brown rice.  Trader Joe's has a great organic brown rice that is simple and fast to cook!

Chipotle Cashew Chicken

1 tablespoon vegetable oil
1 small onion, sliced
1 pound chicken meat cut into 2-inch pieces
1 tablespoon grill seasoning blend, such as Montreal Chicken Seasoning blend by McCormick
1.5 tablespoons dark soy sauce, such as tamari
2 garlic cloves, chopped
1 red bell pepper, seeded and thinly sliced
1 tablespoon canned chipotle peppers in adobo sauce, seeded and finely chopped
1/2 tablespoon ground cumin
1 tablespoon honey
1/8 cup pure maple syrup
1 tablespoon flat leaf parsley, chopped
1/2 -1 cup cashews

Directions:

Heat oil in a large skillet over high heat. Season the chicken with grill seasoning.  Brown chicken on both sides, season with the soy sauce, then move the chicken to 1 side of the pan. Add the sliced onion, garlic and bell pepper. Cook for 2 to 3 minutes and then mix the vegetables and chicken together and toAdd the chipotle peppers and cumin. Toss to coat. Glaze the chicken mixture with the honey and maple syrup and turn off the heat. Add the chopped parsley and cashews.

Spoon the rice into bowls, top with the cashew chicken and serve.