Instructions: Spray 10-12 inch skillet with nonstick cooking spray. Heat skillet to medium high. Do not let skillet smoke. Add imitation scallops, and stir until starting to brown.

Add the honey and let bubble for a minute, then add soy sauce and chili peppers. Allow to bubble for about 3 more minutes, while using the back of a wooded spoon to mash chili peppers to release the oils that will add the "kick" to the dish. This will not be too hot with just 2-3 Thai peppers. Add the water, stir well and allow to bubble again for about 2 more minutes.

Makes 8-12 servings.

Optional: toothpicks, romaine lettuce or endive. May substitute 1 inch chicken pieces, chicken livers, extra-firm tofu or mushroom caps for imitation scallops.

Nancy Says: This dish is low fat and has honey so it can be eaten by diabetics as well, using the diabetic exchange table. This is my own recipe that I created because I wanted to enjoy teriyaki without white sugar.

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.