• 1/2 cup Chinese Hoisin sauce
• 3 tablespoons Chinese or Japanese soy sauce
• 1/4 cup honey
• 1/3 cup each dry white wine and rice or cider vinegar
• 8 large cloves garlic
• 1 fresh jalapeño chile, seeded (if you like it hot, leave in the seeds)

• 6 boneless, skinless chicken breasts, rinsed and patted dry (organically raised, if possible)
• Canola or safflower oil (cold-pressed organic, if possible)

1. In a blender or food processor, puree together the marinade ingredients. Combine marinade with chicken in a large zipper-top plastic bag and refrigerate up to 2 days.

2. Lightly film a large heavy skillet with oil and set over medium-high heat until shimmering but not smoking. Add chicken and brown quickly on both sides. Turn heat to medium-low and cook about 6 minutes per side, or until firm when pressed. Serve hot or warm.