SPICY GARLIC – PEPPER CHICKEN WITH SHREDDED CARROTS – RED ONIONS – WHITE MUSHROOMS – CAYENNE IN A BLENDED CHICKEN BROTH – SOY SAUCE

Thai meets the Mediterranean. . .

For 2:

–3 chicken tenderloins (organic)

–shredded carrots (packaged, 1 handful)

–red onions (one-half, chopped, medium)

–white mushrooms (4 or 5, quartered, fresh)

–cayenne pepper (one-quarter teaspoon, bottled)

–chicken broth (one-eighth cup, nonfat, low sodium)

–soy sauce (one-eighth cup, bottled)

–pepper (no salt)

–extra virgin olive oil

1 – Place the shredded carrots and chopped onions in a covered baking dish.  Add chicken broth and soy sauce.  Season with extra virgin olive oil.  Microwave on high for 3 minutes.

2 – Place the chicken tenders in the sauce.  Place minced garlic and quartered white mushrooms on top.  Season with cayenne pepper and black pepper (the latter generously).   Finish with a few drops of extra virgin olive oil.

3 – Microwave on high for 4 minutes and 20 seconds.  When finished, cut into the center piece to check for doneness.  If not cooked, return to the microwave for 1 minute more.

4 – Serve the chicken and sauce hot.

–inspired by the garlic – pepper chicken recipe at Pick Thai, Oxford, Mississippi.

Author: Celia Hales

Site features gourmet Mediterranean microwave cooking, often featuring original recipes by the blogger as well as recipes by master chef Edward Giobbi; and a second site on the spiritual dimension of the law of attraction.

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