Chicken, Steamed Veggies and Peanut Sauce
Ingredients
- 1/2 cup (120 ml), plus 1 tablespoon (15 ml), light coconut milk, well stirred
- 4 1/2 tablespoons (67.5 ml) all-natural peanut butter (such as Adams)
- 1 teaspoon (5 ml) low-sodium soy sauce
- 1 1/2 teaspoons (7.5 ml) packed brown sugar
- 1 1/2 teaspoons (7.5 ml) Thai red curry paste
- 1/2 teaspoon (2.5 ml) turmeric
- 1 1/2 inches fresh ginger thinly sliced
- 3/4 teaspoon (3.75 ml) salt
- 2 large carrots peeled and cut at an angle into 1/4-inch slices
- 8 ounces (227 ml) bite-size broccoli florets (about 4 cups)
- 8 ounces (227 ml) green beans, trimmed (2 1/2 cups)
- 1 pound (453 grams) boneless skinless chicken breast
Directions
- In a small saucepan, whisk together coconut milk, peanut butter, soy sauce, brown sugar, curry paste and turmeric and bring to a simmer over low heat. Cover and set aside.
- In a medium saucepan, combine 3 1/2 cups of water, ginger slices and salt. Fit a metal steamer basket into the pan. Cover and bring to a boil over high heat. Remove the lid and place the carrots, broccoli and green beans in layers, in that order, in the steamer basket. Cover reduce heat to medi- um-low and steam the vegetables until crisp-tender, 6–8 minutes. Remove the steamer basket from the pan and transfer the vegetables to a serving bowl, cover loosely with foil and set aside.
- Add the chicken to the water in the saucepan, cover, and place over low heat. Simmer very gently (do not boil) until just cooked through, 6 minutes. Drain and discard ginger. Combine the chicken and vegetables and serve drizzled with the peanut sauce. Serve lime wedges.