www.CookingWhiz.com
www.CookingWhiz.com
 
Food and Health
Beverage Guide
Recipe Search
Sugar-free & Low-Fat
Cookbooks
Cooking Terms
Cooking Facts
Food News
Herbs and Spice Glossary
History of Cooking
Organic Food
Vegetarian
Pet Recipes
World Hunger
Recipe Search





Share |

CHICKEN WITH GINGER SAUCE

Category:    Chicken, Sauces
Yield: 4 servings
 
    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           
 
  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.

 

Send to a Friend
Print

And enter a keyword or phrase to search over 50,000 recipes:

ENTER KEYWORD

 



Food and Health | Beverage Guide | Recipe Search | Sugar-free & Low-Fat | Cookbooks | Cooking Terms | Cooking Facts | Food News
Herbs and Spice Glossary | History of Cooking | Organic Food | Vegetarian | Pet Recipes | World Hunger | Partners | Site map

 

 
Cooking Home | Recipes | Privacy Policy | Unsubcribe | Contact  
 Graphic Design © CookingWhiz.com