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1 chicken breast (about 3/4 lb), skin removed, cut into 1/2-inch squares
2 tsps cornstarch
1/2 cup plus 1 Tbsp water
1/2 tsp sugar
2 Tbsps peanut oil
1 slice fresh ginger, peeled and minced
1 green onion, sliced
2 cloves garlic, minced
2 or 3 dried red chilies, broken into small pieces
1/2 cup sliced carrots
1/2 cup cauliflower florets
1/2 cup unsalted dry-roasted peanuts
Hot cooked rice, for accompaniment
FLAVORING SAUCE
1/4 tsp sugar
1/2 tsp cornstarch
1 tsp sesame oil
2 Tbsps soy sauce
1 Tbsp water
1. In a medium bowl combine chicken, cornstarch, 1 tablespoon of the water, and sugar, tossing to coat. Let stand 15 minutes.
2. Preheat microwave browning dish on high 4 minutes. Swirl in 1 tablespoon of the peanut oil to coat surface of dish and microwave on high 1 minute. Add ginger, onion, garlic, and chilies. Microwave on high until onion is soft, 30 to 45 seconds.
3. Add chicken mixture and stir to coat with oil mixture. Microwave on high until chicken is no longer pink, 3 to 5 minutes, stirring every minute. Remove chicken to a small bowl and reserve.
4. Add remaining 1 tablespoon peanut oil to browning dish and swirl to coat. Microwave on high until hot, 30 to 60 seconds. Add carrots, cauliflower, and 1/2 cup of the water. Cover with lid and microwave on high until vegetables are crisp-tender, 3 to 4 minutes, stirring twice.
5. Make flavoring sauce: In a small bowl, combine all ingredients. Add flavoring sauce to vegetable mixture and microwave until sauce is slightly thickened, 1 to 2 minutes.
6. Stir in peanuts and reserved chicken, microwave on high until chicken is hot, 1 to 2 minutes. Serve immediately with hot cooked rice.
Serves 3 to 4
ENJOY
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