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.