1. Place sliced Fresno peppers in a heatproof bowl or jar. In a saucepan bring vinegar, sugar, and 3/4 tsp. of the salt to boiling, stirring until sugar is dissolved. Remove from heat. Pour over peppers; let stand.

2. In a medium bowl toss chicken with 1 Tbsp. of the chipotle peppers, the remaining 1/4 tsp. salt, and black pepper.

3. In a 10-inch skillet heat oil over medium-high. Add chicken and cook 3 to 4 minutes or until no longer pink. Remove chicken from skillet. Add onion. Cook about 3 minutes or until onion is tender but not brown. Stir in beans and remaining 1 Tbsp. chipotle peppers. Cook and stir 4 to 5 minutes or until heated through. Season to taste with additional salt and black pepper.

4. Serve bean mixture topped with chicken and drained pickled Fresno peppers.

Use It Up

Leftover canned chipotle peppers in adobo sauce freeze well. Divide into small portions and freeze in tightly sealed containers. Thaw at room temperature 30 minutes before using.