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,-skinned, boned, halved 
2 tb Oriental sesame oil
1 tb Unrefined sesame oil
6 tb Peanut oil
3 oz Fresh oyster mushrooms, -thinly sliced
1 1/2 ts Fresh ginger, coarsely -chopped
3 md Green onions, cut julienne
2 ts Honey (clover or orange 1/2 lg Red bell pepper, cut -blossom)
1 ts Szechwan peppercorns
1 ts Potato starch dissolved in 1 -Tbl cold water
1 1/2 tb Rice vinegar
1 1/2 tb Red wine vinegar
Kale leaves
1 tb Water Lime halve s
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.



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