1

1/2 c water 1/2 soy oy sauce - (Kikkoman

5 1/2 ts honey

1 ts garlic -- minced 1/2 ts ginger -- minced 1/2 ts ground black pepper 1/2 c green onion -- chopped 1 lb chicken breasts -- boneless,

1 Tb vegetable oil -- such as

6 c an assortment of any of the

1/2 ts cornstarch

2 ts water

Combine water, soy sauce, honey, garlic, ginger, black pepper, and the 1/2 cup green onion in a small mixing bowl. Divide sauce and place half into bowl large enough to hold chicken breasts without crowding. Reserve remaining sauce for

vegetables.

Split each chicken breast by making a horizontal cut almost all the way through each one. Fold out so that each breast makes one large, thin piece of chicken. Place chicken breasts in sauce and marinate for at least 1 hour. The chicken can be

pan-fried until cooked through, approximately 3 to 6 minutes, or flame-broiled

until cooked through, approximately 7 to 10 minutes. Keep chicken warm while

cooking vegetables.

Heat oil in large skillet or wok over medium-high heat until almost smoking. Add broccoli, if used, and stir-fry for 2 to 3 minutes, then add remaining vegetables and marinade (approximately 1/3 cup), and stir-fry until vegetables are tender/crisp. In a small glass dish, stir cornstarch and water until completely dissolved, and add to vegetables. Stir thoroughly to blend with vegetables, and

cook just until sauce thickens, about 1 minute. Add sesame oil, stir again, then

serve immediately with chicken breasts and steamed white or brown rice.

You'll prepare this versatile dish time and again because of the many different vegetables you can use and the exquisite flavor of the chicken. It's great to make in the summer when you have too many green peppers, Walla Walla onions, and zucchini in the garden.

Adapted for MasterCook by Brenda Adams <adamsfmle@sprintmail.com>post