Ingredients Jump to Instructions ↓

  1. 1/4 cup 59ml Honey

  2. 2 teaspoons 10ml Low-sodium soy sauce

  3. 1/4 teaspoon 1 1/3ml Salt

  4. 1/8 teaspoon 0.6ml Pepper

  5. 4 -- garlic, minced

  6. 4 Chicken breast - skinned and deboned

  7. 1 cup 237ml Julienne-cut - (2-inch) red, bell pepper

  8. 1/2 cup 31g / 1.1oz Sliced green onions - (1-inch)

  9. 2 tablespoons 30ml Spanish peanuts

Instructions Jump to Ingredients ↑

  1. Combine first five ingredients in a shallow dish; stir well. Add chicken, bell pepper, and onions; turn to coat. Cover and marinate in refrigerator 1 1/2 hours. Drain chicken and vegetables; reserve marinade.

  2. 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.

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

  4. **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.


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