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Chicken with Ginger Sauce



  • Prep Time: N/A
  • Cooking Time: N/A

Chicken with Ginger Sauce

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Posted by ADMIN at 09/26/2007 06:34 | 0 comments

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
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


Ingredients:

1/2 c Fresh lime juice
Hot pepper sauce
2 Whole chicken breasts,
-skinned, boned, halved
6 tb Peanut oil
1 1/2 ts Fresh ginger, coarsely
-chopped
2 ts Honey (clover or orange
-blossom)
1 ts Szechwan peppercorns
1 1/2 tb Rice vinegar
1 1/2 tb Red wine vinegar
1 tb Water
2 ts Low-sodium soy sauce
1 ts Dried basil, crumbled
1 Clove garlic, minced
2 tb Oriental sesame oil
1 tb Unrefined sesame oil
3 oz Fresh oyster mushrooms,
-thinly sliced
3 md Green onions, cut julienne
1/2 lg Red bell pepper, cut
-julienne
1 ts Potato starch dissolved in 1
-Tb cold water
Kale leaves
Lime halves

Serves:

4 Servings

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