Honey chicken w/ peppers and 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