Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 c Honey
2 ts Low-sodium soy sauce
1/4 ts Salt
1/8 ts Pepper
4 Cloves, garlic, minced
4 4-ounce chicken breast,
-skinned and deboned
1 c Julienne-cut (2-inch) red
-bell pepper
1/2 c Sliced green onions (1-inch)
2 tb Spanish peanuts

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.

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

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