Recipe - Chicken With Ginger Sauce

One half cup Fresh lime juice
Hot pepper sauce
2 Whole chicken breasts,
skinned, boned, halved
6 tablespoon Peanut oil
1 One half teaspoon Fresh ginger, coarsely
chopped
2 teaspoon Honey (clover or orange
blossom)
1 teaspoon Szechwan peppercorns
1 One half tablespoon Rice vinegar
1 One half tablespoon Red wine vinegar
1 tablespoon Water
2 teaspoon Lowsodium soy sauce
1 teaspoon Dried basil, crumbled
1 Clove garlic, minced
2 tablespoon Oriental sesame oil
1 tablespoon Unrefined sesame oil
3 ounce Fresh oyster mushrooms,
thinly cut or sliced up
3 md Green onions, cut julienne
One half lg Red bell pepper, cut
julienne
1 teaspoon Potato starch dissolved in 1
Tb cold water
Kale leaves
Lime halves

Blend lime juice and several drops hot pepper sauce in large bowl. Add
chicken. Marinate for at least 4 hours at room temperature, turning
frequently. With blender running, add peanut oil, ginger, honey, and
peppercorns; mix until smooth. Add vinegar, water, soy sauce, basil, and
garlic; blend until smooth. With machine still running, add oriental sesame
oil and blend until sauce is smooth. Drain chicken and pat dry; cut into
1/2inch pieces. Heat unrefined sesame oil in large heavy skillet over
mediumhigh heat. Add chicken and stirfry for 1 minute. Reduce heat to
low, cover and cook until chicken is almost tender, 1 to 2 minutes. Add
sauce, mushrooms, green onions, bell pepper, and potato starch; stir until
thickened and heated through, about 2 minutes. Spoon onto warmed plates
and garnish with kale leaves and lime halves. Serve with steamed broccoli.

Bon Appetit LIGHT AND EASY SPECIAL

Posted by Fred Peters.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini