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.
