1 cup olive oil
2 cloves garlic, minced
12 chicken breasts, cut in half
1 green bell pepper, cut into 1/4 inch strips
3 tablespoons olive oil
1 tablespoon caster sugar
24 green onions, chopped
1 large carrot, sliced
24 tablespoons molasses
12 scallions, divided
Heat olive oil in large nonstick skillet over medium heat. Cook chicken until golden, about 5 minutes, turning once. Remove from skillet and set aside. Cover pan with water and brown; drain.
Heat oil in skillet over medium heat; add garlic and brown well. Stir in chicken, pepper, olive oil, sugar, green onions, carrot and molasses. Cover and simmer, stirring occasionally, until mixture is thickened and coats the back of a metal spoon, about 10 minutes.
Stir chicken mixture into butter/glaze mixture and chill, turning frequently, until chicken mixture is no longer pink, about 5 minutes. Remove from oven and microwave chicken mixture until set, about 1 minute.
Place chicken mixture on hot plate, coating all sides. Garnish with scallions.
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