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Name: Chicken with Ginger Sauce
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: Chinese
Ingredients: 1/2 c Fresh lime juice; 1 1/2 tb Rice vinegar; 1 1/2 tb Red wine vinegar; 2 ts Low-sodium soy sauce; 3 oz Fresh oyster mushrooms,; 1 ts peppercorns Szechwan; 3 md Green onions cut julienne; 1/2 lg Red bell pepper cut; Kale leaves; Hot pepper sauce; 2 Whole chicken breasts; 1 tb Water; 1 ts Dried basil crumbled; 1 Garlic minced; Lime halves; 2 tb Oriental sesame oil; 1 1/2 ts Fresh ginger coarsely chopped; 2 ts Honey (clover or orange); 1 ts Potato starch dissolved; 6 tb Peanut oil; 1 tb sesame oil Unrefined

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INGREDIENTS

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

Servings

INSTRUCTIONS

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.

NOTES

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Chicken with Ginger Sauce

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

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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Nutrition

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Serving Size: 1 Serving (225g)
Recipe Makes: 4

Calories: 459
Calories from Fat: 348 (76%)

Amt Per Serving		% DV

	Total Fat 38.6g	52 %
	Saturated Fat 7.2g	36 %
	Monounsaturated Fat 16.7g
	Polyunsanturated Fat 12.5g
Cholesterol 55.7mg		17 %
Sodium 139.7mg		5 %
Potassium 403.6mg		11 %
Total Carbohydrate 8.9g		3 %
	Dietary Fiber 1.9g	8 %
	Sugars, other 7g
Protein 19.6g		28 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 459

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