4 skinless, boneless chicken breast halves
1/2 cup olive oil
1 medium onion, cut into thick strips
gall liquid in bottom of pan (apart from contents)
1 cup whole kernel corn
5 teaspoons honey
1/3 cup soy sauce
1 small red bell pepper, cut into thin 1-inch pieces
1 tablespoon vegetable oil
6 teaspoons orange juice
Skin each chicken breast in the middle; remove rot
Heat oil in a large skillet to 375 degrees F (190 degrees C). Place chicken pieces in skillet; cook over medium heat, flipping and basting with oil while cooking, until golden brown
Add onion and garlic; stir-fry, try to avoid burning. Heat olive oil further, and stir-fry chicken pieces in remaining oils, stirring constantly. Pour chicken broth mixture into skillet with chicken; if desired, add honey and Soy sauce to skillet.
Add pepper and bell pepper; brown on both sides. Add olive oil. Fry onions and garlic; cook over medium heat, stirring constantly, until heated through.
Place honey mixture in heavy coated glass bowl; quickly add orange juice. Garnish with red pepper flakes, if desired (optional).