FoodWage
Poached Chicken With Steamed Veggies And Peanut Sauce
Steaming vegetables brings out their vibrant colors and true flavors. The ginger-infused steaming water doubles as a poaching liquid for the chicken and a simple, five-ingredient peanut sauce ties everything together. If you can’t find chicken tenders, cut boneless skinless chicken breasts horizontally into 0.5 inch thick pieces.
Ingredients for servings
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0.5 cup light coconut milk, well stirred plus 1 tablespoon
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4.5 tablespoons all-natural peanut butter such as Adams
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1 teaspoon low-sodium soy sauce
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1.5 teaspoon packed brown sugar
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1.5 teaspoon Thai red curry paste
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0.5 teaspoon turmeric
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1.5 inches fresh ginger thinly sliced
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0.75 teaspoon salt
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2 large carrots peeled and cut at an angle into 0.25 inch slices
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4 cup bite-size broccoli florets about 4 cups
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green beans trimmed (2.5 cups)
boneless skinless chicken breast tenders
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1 lime cut into wedges
Poached Chicken With Steamed Veggies and Peanut Sauce
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 3.5 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 medium-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 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.