| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Chicken |
10 |
Servings |
INGREDIENTS
| 8 |
|
Chicken breast skinned and |
|
|
boned |
| 1/2 |
c |
Lime juice fresh |
| 1 |
|
Clove garlic |
| 1 |
T |
Ginger root sliced |
| 1 |
t |
Pepper corns whole |
| 1 |
t |
Basil dried |
| 1 |
T |
Soy sauce |
| 1 |
T |
White vinegar |
| 1 |
t |
Honey |
| 1 |
T |
Water |
| 1 |
T |
Lemon peel grated |
| 5 |
T |
Olive oil |
| 1 |
T |
Sesame oil |
| 2 |
T |
Cornstarch diluted / 2, Cornstarch diluted / 2 |
|
|
T water |
| 1/2 |
c |
Green onion sliced |
| 2 |
T |
Peanut butter |
| 3 |
c |
Sliced mushrooms |
INSTRUCTIONS
Cut chicken into bite-size pieces and marinate in lime juice for at
least 2 hours in refrigerator. Make a dressing by chopping
garlic,ginger, and peppercorns in food processor or blender ultil
pepper is no longer whole. (It will probably be impossible to break up
all peppercorns.) Blend in basil, soy sauce, vinegar, honey, water,
and grated lemon peel. Pour 2 tablespoons of the olive oil into the
processor or blender and process until smooth. Set dressing aside.
Remove chicken from marinade and saute it in sesame oil and the
remaining 3 tablespoons of olive oil until it turns white. Add
dressing and stir until chicken is well coated and sauce is warm. Mix
in peanut butter. Stri in mushrooms, Add cornstarch mixture to thicken
sauce. Sprinkle green onions on top and serve over rice.
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