4 small skinless boneless chicken breast halves (5 ounces each)
¼ teaspoon ground black pepper
8 ounces fresh asparagus, trimmed and cut into 1-inch pieces (2 cups)
2 cups packaged julienne-cut carrots
1 tablespoon reduced-sodium soy sauce
2 teaspoons grated fresh ginger
1 ⅓ cups hot cooked brown rice
¼ teaspoon crushed red pepper (Optional)
1) Sprinkle chicken with salt and black pepper. In a large nonstick skillet, heat oil over medium-high heat. Add chicken to skillet. Reduce heat to medium; cook for 8 to 12 minutes or until chicken is no longer pink and the juices run clear (170 degrees F), turning once halfway through cooking.
2) Meanwhile, place a steamer basket in a large saucepan. Add enough water to come just below the bottom of the basket. Bring water to boiling. Add asparagus and carrots to steamer basket. Cover and reduce heat. Steam for 5 to 7 minutes or until vegetables are crisp-tender. Transfer vegetables to a dish.
3) To serve, stir the soy sauce and ginger into the vegetables and/or hot cooked brown rice. Divide rice and vegetable mixture among four dinner plates; top with chicken. If desired, sprinkle with crushed red pepper.