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  Chicken With Ginger Sauce
  Category: Oriental
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 282
Ingredients:
1/2 cup Fresh lime juice
Hot pepper sauce
2 Whole chicken breasts, skinned, boned, halved
6 tbsp Peanut oil
1 1/2 tsp Fresh ginger, coarsely chopped
2 tsp Honey (clover or orange blossom)
1 tsp Szechwan peppercorns
1 1/2 tbsp Rice vinegar
1 1/2 tbsp Red wine vinegar
1 tbsp Water
2 tsp Low-sodium soy sauce
1 tsp Dried basil, crumbled
1 Clove garlic, minced
2 tbsp Oriental sesame oil
1 tbsp Unrefined sesame oil
3 oz Fresh oyster mushrooms, thinly sliced
3 medium Green onions, cut julienne
1/2 large Red bell pepper, cut julienne
1 tsp Potato starch dissolved in 1 Tb cold water
Kale leaves
Lime halves
Instructions:
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 1/2-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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