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CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	Chinese	Chinese, Chicken	4	Servings

INGREDIENTS

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

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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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