---------- Recipe via Meal-Master (tm) v8.02
 
      Title: CHICKEN WITH GINGER SAUCE
 Categories: Chinese, Chicken
      Yield: 4 servings
 
    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
 
  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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