Asian Chicken Breast

 This has got to be one of my favorite dishes to make, and eat. Its so good, left overs are wonderful and its easy to make!

 3 Chicken breasts (I fillet them in half as you would a fish)
 1/8 cup sesame oil (Asian isle)
 1/2 cup low sodium soy sauce
 1/2 cup honey
 4 cloves minced garlic

1 TBS olive oil
1 red and 1 green bell pepper, diced ((pictured is yellow and green, all I had))

 The night before you want to make this, take your sesame oil, soy sauce, honey and garlic and mix it up in a big zipper top baggie. Add your chicken and let this marinate, over night in your fridge.... You can even make this marinade, add chicken then freeze it, later when you want to make it, as it thaws it will marinate!

 Anyway. On to making it today.

 Add 1 TBS olive oil to your skillet, get it nice and hot, then add your marinated chicken breast (discard marinade) Watch the chicken closely as the honey does like to try to burn on your pan. When your chicken is nearly cooked and your bell peppers. Saute until the peppers are tender and your chicken is cooked through.

 I like to serve this over brown rice with glazed baby carrots on the side.

 **Glazed baby carrots**
 3 cups baby carrots, steamed or boiled until tender
 1/2 TBS butter
 2 TBS Brown sugar
 Mix well :) YUM!