Chicken with ginger sauce Recipe

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Chicken with ginger sauce

Artist:	_	Yield:	4
Categories:	Asian, Chicken, Chinese, Ethnic, Exotic, Ginger, Herbs & Spices, Poultry	Rating:	0
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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	med	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

Procedures:

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