1 teaspoon minced fresh ginger
1/2 teaspoon oriental sesame oil
2 teaspoons low-sodium tamari or soy sauce
1 tablespoon fresh lime juice
1 tablespoon cracked Szechwan peppercorns or Thai or Vietnamese chili paste
2 boneless skinless chicken breast halves, fat trimmed, meat cut into 3/4-inch pieces
2 teaspoons canola oil
1/2 red bell pepper, cut into 1/4-inch strips
5 shiitake mushrooms, stemmed, thinly sliced
1/4 cup vegetable broth or water
For Steamed Vegetables:
1 cup broccoli florets
16 snow peas
8 baby carrots
1 1/2 cups hot cooked brown rice
Peanut-Ginger-Honey Dressing or Sauce
1/4 cup chopped fresh cilantro
FOR CHICKEN: 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.
FOR STEAMED VEGETABLES: 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.
Active Time: 15 Minutes
Total Time: 1 Hour 15 Minutes
Yield: 4 Servings