Honey Chicken W/ Peppers And Onions Recipe - Cooking Index
1/4 cup | 59ml | Honey |
2 teaspoons | 10ml | Low-sodium soy sauce |
1/4 teaspoon | 1.3ml | Salt |
1/8 teaspoon | 0.6ml | Pepper |
4 | -- garlic, minced | |
4 | Chicken breast - skinned and deboned | |
1 cup | 237ml | Julienne-cut - (2-inch) red, bell pepper |
1/2 cup | 31g / 1.1oz | Sliced green onions - (1-inch) |
2 tablespoons | 30ml | 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.
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