Chicken With Ginger Sauce
chicken, chinese, sauces
1/2 cup fresh lime juice
1 hot pepper sauce
2 whole chicken breasts, skinned, bon; ed, halved
6 tablespoon peanut oil
1 1/2 teaspoon fresh ginger, coarsely chopped
2 teaspoon honey (clover or orange blossom)
1 teaspoon szechwan peppercorns
1 1/2 tablespoon rice vinegar
1 1/2 tablespoon red wine vinegar
1 tablespoon water
2 teaspoon low-sodium soy sauce
1 teaspoon dried basil, crumbled
1 clove garlic, minced
2 tablespoon oriental sesame oil
1 tablespoon unrefined sesame oil
3 oz fresh oyster mushrooms, thinly slic; ed
3 medium green onions, cut julienne
1/2 large red bell pepper, cut julienne
1 teaspoon potato starch dissolved in 1 tb col; d water
1 kale leaves
1 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 1/2-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.
Yield: 4 servings