| 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 |
tb |
Ginger root sliced |
| 1 |
ts |
Pepper corns whole |
| 1 |
ts |
Basil dried |
| 1 |
tb |
Soy sauce |
| 1 |
tb |
White vinegar |
| 1 |
ts |
Honey |
| 1 |
tb |
Water |
| 1 |
tb |
Lemon peel grated |
| 5 |
tb |
Olive oil |
| 1 |
tb |
Sesame oil |
| 2 |
tb |
Cornstarch diluted / 2 T water |
| 1/2 |
c |
Green onion sliced |
| 2 |
tb |
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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