Instructions: Membership. Todays offering is from Recipe-a-Day member E. Gilmore, a retired chef.

This is an easy-to-prepare main course that you can have ready for your dinner tonight in under 20 minutes. If you use cornstarch in todays recipe, the sauce will be opaque, whereas using arrowroot will produce a shiny, clear sauce. If appearance matters, use the arrowroot. Are you hungry right now? You most likely have the cornstarch in the pantry, and you can get cooking immediately!

this month. We wish we could publish them all!

Cut chicken, bell pepper, and onion into bite-sized pieces. Add oil to a hot pan and saute the chicken until brown on all sides. Add the pepper and onion and saute until slightly softened.

Combine soy sauce, cornstarch, honey, and water in a small glass bowl.

Blend until well mixed and pour over the chicken and vegetables. Cover, and reduce heat to medium-low. Simmer for about 12 minutes.

Serve with rice and asparagus.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.