Honey chicken w/ peppers & onions

4 Servings

Ingredients

Quantity Ingredient
¼ cup Honey
2 teaspoons Low-sodium soy sauce
¼ teaspoon Salt
⅛ teaspoon Pepper
4 Cloves, garlic, minced
4 4-ounce chicken breast, skinned and deboned
1 cup Julienne-cut (2-inch) red bell pepper
½ cup Sliced green onions (1-inch)
2 tablespoons Spanish peanuts

Directions

Combine first five ingredients in a shallow dish; stir well. Add chicken, bell pepper, and onions; turn to coat. Cover and marinate in refrigerator 1½ hours. Drain chicken and vegetables; reserve marinade.

Arrange chicken in a foil-lined steamer over boiling water in a dutch oven. Cover and steam 10 minutes. Add bell pepper and onions. Cover and steam an additional 6 minutes or until chicken is done. Remove chicken and vegetables from steamer; place in a serving platter.

Place marinade in a saucepan over medium heat; cook one minute. Pour over chicken and vegetables; top with peanuts.

**Editor note: Don't worry if the chicken looks a bit pink after cooking; that is typical of steam-cooked chicken. It's thoroughly cooked and safe to eat.

FROM: Cooking Light: The Magazine of Food and Fitness October, 1993 Typed by Larry Bibich, Houston, Texas

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