1/3 cup chopped onion
1 clove garlic, crushed
1/3 cup soy sauce
2 tbsp. vegetable oil
2 tbsp. white cooking wine
1 tbsp. honey
3 chicken breasts split

Combine onion, garlic, soy sauce, oil, wine, and honey; mix well. Arrange chicken in shallow baking dish; pour sauce over. Marinate at room temperature 30 minutes, turning several times.

Broil or grill while brushing with sauce until tender. Cook stir-fry vegetables and place on platter. Arrange chicken breasts over top.

Makes 6 servings.

STIR-FRY VEGETABLES:

1 tbsp. butter
1 tbsp. salad oil
2 c. sliced carrots
1 c. sliced onion
2 c. green beans or broccoli
2 c. cauliflower or cabbage
2 tbsp. lemon juice
1/2 tsp. salt (optional)
dash pepper
2 tbsp. chopped parsley

In wok or large heavy skillet, heat butter and oil. Add carrot and onion; stir-fry 3-4 minutes. Stir in other vegetables and stir-fry 2 minutes or cook until they way you like them.

Add other ingredients and stir. Sprinkle chopped parsley over.