Asia meets Mexico for a bang of a dish! This was a new find from my mom's neighborhood/ward cookbook that I stole from her last week. But apparently there is a similar version on Rachel Ray's website at FoodNetwork. It's very spicy, but can be adjusted to your own taste and level of heat desired. We even liked the cashews - and if you know my family well, you'll know we don't usually like nuts. I was hesitant to put the honey & maple syrup in, but I did anyway. In the end I actually didn't notice it, so perhaps next time I'll leave it out to save on the sugar calories. Not sure what that will do to the taste, but I'm willing to try.

2 lbs chicken breasts, cubed
2 T Montreal Steak Grill Seasoning
2 T olive oil
2 T soy sauce
1 c onion, chopped
1 c red bell pepper, seeded and diced
2 cloves garlic, minced
1 can waterchestnuts, drained and chopped
1 c frozen peas
1 T chipotle peppers in adobo sauce
1 T cumin
2 T honey
1/4 c maple syrup
1 c cashews
cilantro for garnish
cooked rice

Chop chipotle pepper into a paste. This is less than 1 pepper from a can. You can individually wrap the remaining peppers and freeze for future use. Set aside chipotle pepper. Toss chicken cubes in Montreal seasoning and then brown lightly in large skillet in olive oil. Add soy sauce, onion, red pepper and garlic and cook 2-3 minutes over medium heat. Add waterchestnuts and peas. Stir in chipotle pepper and cumin. Drizzle in the honey and maple syrup and stir. Turn off heat and add cashews and chopped cilantro. Serve over cooked rice.

Makes 6 servings. Nutritional information does NOT include the rice. Calories 556, Fat 26.7g, Saturated Fat 5.8g, Carbohydrates 29.9g, Dietary Fiber 3.0g, Protein 49.6g. Weight Watchers = 12pts

If you take out the honey, syrup, and cashews, and then grill the chicken with a light pan spray instead of olive oil, it helps in reducing the calories and fat. The new nutritional information would be as follows: Calories 329, Fat 11.6g, Carbohydrates 7.8g, Dietary Fiber 2.3g, Protein 46.0g, Weight Watchers = 7pts