4 small Chicken Breasts
1 large Onion, sliced
2 pounds Brussels Sprouts, halved & stemmed
2 pounds Radishes, quartered
Salt & Pepper to taste
4 Green Onions, sliced (garnish)
1 cup Soy Sauce
2 Tablespoons of grated Ginger
2 Tablespoons of Garlic, minced
1 teaspoon Honey
Gallon-sized ziplock bag
Large non-stick sauté pan with lid
Add all the marinade ingredients and chicken breasts into a ziplock bag. Seal and let the chicken marinate at least 30 minutes or up to 24 hours.
Heat a sauté pan to medium high-heat. Remove the chicken from the marinade to the pan and sear your chicken breasts on each side until nicely browned (approx. 3 minutes per side). (Do not discard the marinade) Remove the breasts from the pan to a plate. (They will not be cooked through.)
Add the onions to the pan with a pinch of salt and cook until they start to brown (approx. 5 minutes). Push the onions to the outside of the pan exposing as much of the pan surface as possible.
Add the Brussels sprouts and radishes cut side down to the exposed bottom of the pan. Let them cook without touching them until they brown (approx. 3 minutes).
Add the marinade and chicken to the pan and cover the pan with the lid. Lower the heat to medium and cook for another 10 minutes or until the chicken is cooked through. Stir occasionally. Serve & Enjoy!