Chicken with ginger sauce

4 servings

Ingredients

Quantity Ingredient
½ cup Fresh lime juice
Hot pepper sauce
2 Whole chicken breasts, skinned, boned, halved
6 tablespoons Peanut oil
1½ teaspoon Fresh ginger, coarsely chopped
2 teaspoons Honey (clover or orange blossom)
1 teaspoon Szechwan peppercorns
1½ tablespoon Rice vinegar
1½ tablespoon Red wine vinegar
1 tablespoon Water
2 teaspoons Low-sodium soy sauce
1 teaspoon Dried basil, crumbled
1 Clove garlic, minced
2 tablespoons Oriental sesame oil
1 tablespoon Unrefined sesame oil
3 ounces Fresh oyster mushrooms, thinly sliced
3 mediums Green onions, cut julienne
½ large Red bell pepper, cut julienne
1 teaspoon Potato starch dissolved in 1 Tb cold water
Kale leaves
Lime halves

Directions

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 ½-inch pieces. Heat unrefined sesame oil in large heavy skillet over medium-high heat. Add chicken and stir-fry 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.

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