Recipe - Honey Pepper Chicken

4 Boneless Chicken Breasts or
Thighs
1 Whole Red Bell Pepper
1 md Onion
2 teaspoon Sesame Oil
1 One half teaspoon Soy Sauce
2 teaspoon Cornstarch or Arrowroot
3 ounce Honey
4 ounce Water

At the end of each month, The Cook & Kitchen Staff select some of the best
recipes sent to RecipeaDay during the month, and post them to the entire
membership. Today's offering is from RecipeaDay member E. Gilmore, a
retired chef.

This is an easytoprepare main course that you can have ready for your
dinner tonight in under 20 minutes. If you use cornstarch in today's
recipe, the sauce will be opaque, whereas using arrowroot will produce a
shiny, clear sauce. If appearance matters, use the arrowroot. Are you
hungry right now? You most likely have the cornstarch in the pantry, and
you can get cooking immediately!

Thank you to all RecipeaDay members who took the time to send in a recipe
this month. We wish we could publish them all!

Cut chicken, bell pepper, and onion into bitesized pieces. Add oil to a
hot pan and sauté the chicken until brown on all sides. Add the pepper and
onion and sauté until slightly softened.

Combine soy sauce, cornstarch, honey, and water in a small glass bowl.
Blend until well mixed and pour over the chicken and vegetables. Cover, and
reduce heat to mediumlow. Simmer for about 12 minutes.

Serve with rice and asparagus.

Posted to dailyrecipe@recipeaday.com by RecipeaDay
recipeaday@bignetwork.com on Mar 31, 1999, converted by MM_Buster
v2.0l.