(Serves 2-3)

For this recipe, you will need:

· 3 medium sized frozen chicken breasts
· 1 large yellow onion
· ¾ cup lite teriyaki sauce
· 1 teaspoon of cayenne pepper (if you like your food hot like I do)
· 1 pinch of black pepper
· 2 tablespoons of fresh rosemary
· 1 teaspoon of thyme
· 1 tablespoon of honey
· 1 tablespoon of extra virgin olive oil

1) Place frozen chicken breasts (still in package) in a large dish. Fill the dish with hot water. This is done to start defrosting the chicken.

2) Slice one large onion into rings.

3) Put onion rings in a non-stick frying pan. Fry on medium-high heat. Stir constantly. You want the onions to not only be translucent but also to brown and caramelize. When caramelization has occured, take the onions out of the pan, and put them in a dish for later.

4) In a medium-size mixing bowl, combine:

· ¾ cup lite teriyaki sauce
· 1 teaspoon of cayenne pepper (if you like your food hot like I do)
· 1 pinch of black pepper
· 2 tablespoons of fresh rosemary
· 1 teaspoon of thyme
·1 tablespoon of extra virgin olive oil

5) Take semi-defrosted chicken breasts out of the package and place on a cutting board. With a very sharp knife, slice chicken breasts length-wise. For each chicken breast you should have at least four strips.

6) Place chicken breast strips in the mixing bowl with the marinade. With a fork incorporate the chicken and marinade. While mixing, puncture the chicken with the fork, in order for the marinade to get inside the chicken. Cover bowl with plastic wrap and put in the refrigerator for one hour or more. (The longer you marinate the better the chicken will taste.)

7) Pour the bowl of chicken and marinade into a hot non-stick frying pan or wok. Stir the chicken in the pan on high heat for one minute. Then cover the pan and turn the heat down to medium. Let the mixture sit for three minutes. Halfway into the three minutes (i.e., after one minute and thirty seconds) stir chicken once.

8) Remove the lid, turn up the heat to high, and stir rigorously.

9) Add one tablespoon of honey to the mixture and stir until fully incorporated.

10) When chicken is beginning to brown and you can cut through it easily with a mixing spoon, then the chicken is fully cooked and you are ready to serve it!

 

Serving Suggestions

Place the chicken in the middle of the plate and garnish four sides of the plate with the caramelized onions.

Pushed up against the chicken, you can place three heaping tablespoons of rice pilaf or any rice dish you choose.

You might want to garnish the dish with sliced tomatoes.

Enjoy,

Jeremy

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