Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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.

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