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broccoli florets carrot button mushroom snow white onion garlic knob ginger chicken tenders water sesame oil soy sauce bottled thai fresh ground black pepper cayenne pepper cashew
Viewed: 21 - Published at: 10 months agoIngredients
- 1 1/2 cups broccoli florets
- 1 small carrot, thinly sliced on the diagonal
- 1 large button mushroom, quartered and thinly sliced
- 15 -20 snow pea pods, strings removed
- 1/8 large white onion, sliced
- 2 garlic cloves, peeled and minced
- 1 knob ginger, about 1 inch long, peeled and minced
- 3 -4 ounces chicken tenders, cut into bite-size pieces (easiest when partially frozen) (optional)
- 4 tablespoons water or 4 tablespoons chicken broth
- 2 -3 teaspoons dark sesame oil
- 2 teaspoons low sodium soy sauce
- 1 teaspoon bottled thai peanut sauce (I like San J brand)
- fresh ground black pepper
- cayenne pepper (optional)
- 2 tablespoons cashew pieces, roasted, unsalted (optional)
Method
- Strip the tough membranes off the broccoli and thinly slice the florets (I use the stalks also).
- Have all ingredients cut and ready to go.
- Use a large skillet with a tight-fitting lid.
- Add water or broth to the skillet, raise heat to high. Once the liquid starts boiling, lower heat and steam the veggies and chicken (if using), for about 3-4 minutes, depending on degree of crispness or tenderness desired.
- Uncover to make sure that liquid has evaporated.
- Add oil, soy sauce and peanut sauce; fry quickly for about a minute.
- Season to taste with black and/or cayenne pepper.
- If you are adding cashews and want them very crunchy, sprinkle them on top just before serving. If you want them slightly tenderized, add them earlier so as to briefly cook them.
- Enjoy!
- NOTE: If your snow pea pods are very young and tender, you may want to add them a couple of minutes after beginning cooking.
