Ingredients
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 -Tbl cold water
1 1/2 tb Red wine vinegar Kale leaves
1 tb Water Lime halves
2 ts Low-sodium soy sauce
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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.
Makes 4 servings.
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