4 servings (serving size: 1 breast half, about 3/4 cup vegetables, and 2 tablespoons sauce)
1. Sprinkle chicken with salt and pepper; arrange chicken in a large vegetable steamer. Add water to a large saucepan to a depth of 1 inch; bring to a boil. Place steamer in pan; cover and steam chicken 10 minutes. Add asparagus and peas to steamer; cover and cook 2 minutes or until vegetables are crisp-tender.
2. Combine cilantro and remaining ingredients, stirring with a whisk. Serve sauce with chicken and vegetables.