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| 1/4 Tasse | honey |
| 2 Teelöffel | soy sauce Low-sodium |
| 1/4 Teelöffel | salt |
| 1/8 Teelöffel | pepper |
| 4 | cloves garlic minced |
| 4 | 4-ounce chicken breast, skinned and deboned |
| 1 Tasse | Julienne-cut (2-inch) red bell pepper |
| 1/2 Tasse | Sliced green onions (1-inch) |
| 2 Esslöffel | Spanish peanuts |
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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.
by Larry Bibich, Houston, Texas
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