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Chicken Breasts With Peanut Ginger Honey Sauce
Ingredients
- 1 tsp chopped fresh ginger
- 1/2 tsp Chinese toasted sesame oil
- 2 tsp low-sodium tamari or possibly soy sauce
- 1 Tbsp. lime juice
- 1 Tbsp. cracked Szechwan peppercorns or possibly Thai or possibly Vietnamese chili paste
- 2 x boneless skinless chicken breast halves fat trimmed, cut into 3/4" pcs
- 2 tsp canola oil
- 1/2 x red bell pepper cut 1/4" strips
- 5 x shiitake mushrooms cleaned, trimmed, and thinly sliced
- 1/4 c. vegetable broth or possibly water
- 1 c. broccoli florets
- 16 x snow peas
- 8 x baby carrots
- 1 1/2 c. warm cooked brown rice Peanut-Ginger-Honey Dressing Or possibly Sauce (see recipe)
- 1/4 c. minced fresh cilantro
Directions
- In a small glass or possibly ceramic bowl, whisk together the ginger, oil, tamari, lime juice, and peppercorns. Add in the chicken, toss, cover, and chill for at least 1 hour and no longer than 8 hrs.
- In a large saucepan or possibly wok, heat the oil over medium-high heat. Add in the chicken and any marinade and stir-fry for 3 to 4 min, till just slightly underdone. Add in the bell pepper and mushrooms and stir-fry for another 2 to 3 min. Add in the vegetable broth and scrape up any browned bits sticking to the pan.
- Meanwhile, in a steaming basket set over boiling water, steam the broccoli, snow peas, and carrots just till fork-tender.
- Spoon the rice onto warmed plates. Spoon the chicken and stir-fried vegetables over the rice and ladle 2 Tbsp. of the sauce over each serving. Garnish with the steamed vegetables and cilantro.
- This recipe yields 4 servings.
- Comments: Nothing could be easier than these chicken breasts served with an addictive peanut sauce which gives the simple chicken an Asian flair. When making the sauce, double the recipe so you can serve it with cool seafood or possibly chicken salad - but be careful not to eat much more than recommended, as the calories add in up quickly.
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