Preheat oven to 400°.Peel carrots and cut into matchsticks. Place on a cookie sheet and drizzle oil over carrots. Sprinkle seasonings evenly over all carrots. Bake for 20-25 minutes or until carrots is at desired tenderness.
In a medium-size skillet heat 1 tablespoon olive oil over medium-high heat. Add onion and sauté for 5 minutes. Reduce heat to medium-low and add in garlic and ginger, sauté another 30 seconds or until fragrant. Stir continuously to prevent burning.
Refrigerate chicken for at least 30 minutes and up to 2 hours to let the flavors macerate. Heat ½ tablespoon of the oil in a medium-size skillet over medium-high heat. Add the chicken and cook until chicken is browned, about 2 minutes per side. Remove chicken, place on a plate and set aside.
Prep Time: 5 minutes | Cook Time: none.In a blender, blend all ingredients together until a smooth consistency is reached.Nutritional analysis per serving (about 1 cup): calories 336, fat 27 g, saturated fat 7 g, cholesterol 0 mg, Fiber 10 g, protein 8 g, carbohydrate 20 g, sodium 84 mg