Chinese recipes |
Chicken Breasts With Peanut-Ginger-Honey Sauce |
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 |
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. |