Ingredients
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2 tablespoons honey
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1/4 cup soy sauce
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2 garlic cloves, minced fine
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1/4 cup dry sherry
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1/8 teaspoon ground cayenne pepper
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2 boneless skinless chicken breasts, uncooked, cut in half crosswise
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2 tablespoons olive oil
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8 ounces baby carrots, fresh, grated
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10 ounces frozen spinach
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2 tablespoons olive oil
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to taste salt and pepper
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2 ounces cheese, of choice (to garnish)
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rice, cooked for four
Instructions
- Combine honey, soy sauce, minced garlic, cayenne pepper, and dry sherry in a suitable container for marination.
- Cut chicken breasts in half crosswise.
- Add to the container with the marinade.
- Place in fridge for at least 4 hours ( overnight is best ).
- Grate baby carrots by hand or in food processor.
- Heat olive oil in large skillet ( cast iron is best ) on medium high heat.
- Remove chicken from marinade and pat dry.
- Place chicken in the hot oil and quick fry for about 10 minutes, turning often.
- Remove chicken from skillet and keep warm.
- Add additional oil to hot skillet.
- Add baby carrots, stir quickly for about 3 minutes.
- Add spinach, and stir quickly for an additional 3 minutes.
- Salt and pepper to taste.
- Return chicken to skillet and stir to heat through.
- Serve on bed of rice topped with cheese of choice.