Chipotle Cashew Chicken

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.