Chicken With Ginger Sauce Recipe
1/2 cup fresh lime juice
1 hot pepper sauce
2 whole chicken breasts, skinned, bon, ed, 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 slic, ed
3 medium green onions, cut julienne
1/2 large red bell pepper, cut julienne
1 tsp 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.
to Kale Recipes
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Chicken With Ginger Sauce Recipe Index
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