Honey Chicken W/ Peppers And Onions

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.

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.