---------- 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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