Spicy Oriental Chicken

• 2 Tbsp. reduced soy sauce
• 1 Tbsp. dry sherry
• 1 Tbsp. honey
• 1 clove garlic, chopped
• dash of crushed red pepper
• 1/2 lb. thinly sliced skinned and boned chicken breasts
• 1 1/2 tsp. peanut or vegetable oil
• 1 c. sliced carrots and/or peppers
• 1/2 tsp. Chinese sesame oil
• 1 tsp. sesame seed, toasted

1. Mix together in bowl, soy, honey, garlic, crushed red pepper and sherry.
2. Let stand for 15 minutes.
3. In nonstick skillet, heat peanut oil.
4. Add chicken and reserve marinade.
5. Cook on high heat stirring until golden brown (3 to 4 minutes), then add carrots and/or peppers.
6. Cook covered until vegetables are tender.
7. Stir in marinade and sesame oil and bring to a boil.
8. Stir constantly until liquid evaporates and chicken has brown glaze.
9. Sprinkle with sesame seed.

soy sauce, sherry, honey, clove garlic, red pepper, chicken breasts, peanut, carrots, chinese sesame oil, sesame seed

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1020987 (may not work)