2 boneless skinless chicken breasts, cut into 1 inch pieces
1/4 teaspoon salt
1/4 teaspoon black pepper
1 yellow bell pepper, cut into 1 inch pieces
1 red bell pepper, cut into 1 inch pieces
1/4 cup hoisin sauce
1/4 cup honey
1/2 teaspoon minced fresh ginger
1 clove garlic, crushed
Sprinkle chicken with salt and pepper.
In a stirfry pan, cook chicken till no longer pink.
Add peppers and cook stirring for 1 minute.
Add hoisin sauce, honey, ginger, and garlic.
Stir until sauce is well blended and chicken is lightly coated.
Serve with rice.
Makes 4 servings.
My own recipe February 2010