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Chicken Breasts With Peanut-Ginger-Honey Sauce: Date Added: 11 Nov 2009
Listed in: Chinese / Chinese - Poultry

1 teaspoon minced fresh ginger
1/2 teaspoon Chinese toasted sesame oil
2 teaspoons low-sodium tamari or soy sauce
1 tablespoon lime juice
1 tablespoon cracked Szechwan peppercorns
or Thai or Vietnamese chili paste
2 boneless skinless chicken breast halves -- fat trimmed,
cut into 3/4" pieces
2 teaspoons canola oil
1/2 red bell pepper -- cut 1/4" strips
5 shiitake mushrooms -- cleaned, trimmed,
and thinly sliced
1/4 cup vegetable broth or water
1 cup broccoli florets
16 snow peas
8 baby carrots
1 1/2 cups hot cooked brown rice
Peanut-Ginger-Honey Dressing Or Sauce -- (see recipe)
1/4 cup chopped fresh cilantro

Cooking Instructions

In a small glass or ceramic bowl, whisk together the ginger, oil, tamari, lime juice, and peppercorns. Add the chicken, toss, cover, and refrigerate for at least 1 hour and no longer than 8 hours.

In a large saucepan or wok, heat the oil over medium-high heat. Add the chicken and any marinade and stir-fry for 3 to 4 minutes, until just slightly underdone. Add the bell pepper and mushrooms and stir-fry for another 2 to 3 minutes. Add 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 until fork-tender.

Spoon the rice onto warmed plates. Spoon the chicken and stir-fried vegetables over the rice and ladle 2 tablespoons 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 that gives the simple chicken an Asian flair. When making the sauce, double the recipe so you can serve it with cold seafood or chicken salad -- but be careful not to eat much more than recommended, as the calories add up quickly.


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