---------- Recipe via Meal-Master (tm) v8.02
  
       Title: CHICKEN WITH GINGER SAUCE
  Categories: Chinese, Chicken
       Yield: 4 servings
  
     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
  
   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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