• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Chicken with Ginger Sauce

  • Recipe Submitted by on

Category: Chinese, Poultry

 Ingredients List

  • 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.


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