Steamed Chicken and Vegetables with Soy Dipping Sauce
4 servings (serving size: 1 breast half, about 3/4 cup vegetables, and 2 tablespoons sauce)
4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon black pepper
3 cups (2-inch) slices asparagus
1 cup halved sugar snap peas
1/4 cup coarsely chopped fresh cilantro
1/4 cup low-sodium soy sauce
2 tablespoons rice vinegar
2 tablespoons mirin (sweet rice wine)
1/2 teaspoon dark sesame oil
How to Make It
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.
Combine cilantro and remaining ingredients, stirring with a whisk. Serve sauce with chicken and vegetables.
So just to kick it up a bit and not add calorie I added toasted sesame seeds and squeezed a bit of fresh lemon juice over everything at the end of steaming. I also put a a few cloves of smashed garlic in while steaming...
Okay, so this meal seems like it would be bland and uber-healthy. However, only one is false (and its not the uber-healthy part). The dipping sauce should be doubled because it is AMAZING! If you like that Chinese food take out sauce, you'll love this! The chicken was so fork tender! The veggies were perfect (I added some of the Napa cabbage I had left over from the Asian Turkey cabbage recipe) which I threw in and steamed perfectly. And-- it cooks all in one pot!