1 1/2lbchicken breasts, Cut into 1-inch pieces, Can use skinless boneless chicken thighs if preferred.
1/2tspsalt
1/4tspblack pepper
Green Beans
12ozfresh green beans
3 to 4individual chipotle peppers in adobo sauce (plus about 1 tsp of that sauce)
3tbsphoney
1tspgarlic, minced
1/4tspsalt
1/2tspchili powder
Instructions
Add 1 1/2 tablespoon oil to a large skillet. Heat on medium-high. Once oil is hot, add your chicken pieces. Salt and pepper. Sauté for 3 to 5 minutes uncovered, flipping occasionally. Chicken should have some browning. (If your chicken is still pretty beige or taking longer than 5 minutes to cook you likely don't have your heat on medium-high!) Remove from skillet and set aside.
Reduce heat to medium. Add green beans and remaining 1/2 tablespoon of oil to skillet. Cover with a lid. Sauté for 10-15 minutes, stirring frequently. Stir often as the green beans will stick to the pan. You want to continue to move those browned green beans to the top so that the others start to brown too.
While green beans are cooking, take 3 - 4 chipotle peppers and chop them up so they're smaller. This means we'll be able to better distribute them throughout the dish when added to the skillet.
When green beans are done, add the cooked chicken back to the skillet along with chopped canned chipotle peppers in adobo, honey, garlic, salt, and chili powder. Stir. Cook for another 2 to 3 minutes until everything is warmed and flavors have married. Taste and add more salt or honey if desired.