Spicy and Sweet Chicken Saute

• 1/2 cup Chinese Hoisin sauce
• 3 tablespoons Chinese or Japanese soy sauce
• 1/4 cup honey
• 1/3 cup each dry white wine and rice or cider vinegar
• 8 large cloves garlic
• 1 fresh jalapeno chile, seeded (if you like it hot, leave in the seeds)
• 6 boneless, skinless chicken breasts, rinsed and patted dry (organically raised, if possible)
• Canola or safflower oil (cold-pressed organic, if possible)

1. In a blender puree together all ingredients except the chicken and oil. Combine marinade with chicken in a large zip-top plastic bag and refrigerate up to 2 days.

2. Lightly film a large heavy skillet with oil and set over medium-high heat until shimmering but not smoking. Add chicken and brown quickly on both sides. Turn heat to medium-low and cook about 6 minutes per side, or until firm when pressed. Serve hot or warm.

TIPS:

The marinade also works with beef, pork and firm tofu.

Shorten marinating and cooking time by turning breasts into cutlets. Place pieces between two sheets of plastic wrap. Using a meat pounder, rolling pin or the bottom of a heavy saucepan, pound each piece to about 1/2-inch thick. To cook, sear over high heat for 30 seconds per side. Then cook over medium-low another 3 minutes per side, or until firm when pressed.

Cook extra chicken to use over a green salad later in the week.