Cantonese Steamed Chicken
1 tablespoon rice wine vinegar
1 tablespoon minced fresh ginger
1 tablespoon honey
1/4 teaspoon crushed red pepper
4 thin-sliced chicken breasts (about 1 pound)
1 tablespoon vegetable oil
1 medium onion, sliced
2 carrots, sliced 1/4 inch thick
8 ounces sugar snap peas, strings removed
6 shiitake mushrooms, stemmed and sliced
1/2 cup chicken broth
- Stir soy sauce, vinegar, ginger, honey, and red pepper in bowl. Add chicken and toss to coat.
- Pour oil into pot. Set to Stovetop High and heat oil. Add onion and pepper and cook uncovered 2 minutes, stirring occasionally.
- Remove chicken from soy sauce mixture and place on roasting rack. Stir soy sauce mixture and chicken broth in pot. Place roasting rack into pot. Cover and cook 10 minutes or until chicken is cooked through.