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Chicken with Ginger Sauce


Difficulty:Easy
Prep Time: Minutes
Cook Time: Minutes
Serves:4 Servings

Nutritional Information

Try this incredible chicken on top of steamed rice. You'll wish you cooked more!

Ingredients

  • 1/2 cup Lime Juice
  • Hot Pepper Sauce
  • 2 Whole Chicken Breasts (skinned, boned, halved)
  • 6 tbsp Peanut Oil
  • 1 1/2 tsp Fresh Ginger (coarsely chopped)
  • 2 tsp Honey (clover or orange blossom)
  • 1 tsp Szechwan Peppercorns
  • 1 1/2 tbsp Rice Vinegar
  • 1 1/2 tbsp Red Wine Vinegar
  • 1 tbsp Water
  • 2 tsp Low-Sodium Soy Sauce
  • 1 tsp Dried Basil (crumbled)
  • 1 Clove garlic (minced)
  • 2 tbsp Oriental Sesame Oil
  • 1 tbsp Unrefined Sesame Oil
  • 3 oz Fresh Oyster Mushrooms (thinly sliced)
  • 3 medium Green Onions (cut julienne)
  • 1/2 large Red Bell Pepper (cut julienne)
  • 1 tsp Potato Starch Dissolved in 1 Tb Cold Water
  • Kale Leaves
  • Lime Halves

Directions

  • 1. 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.
  • 2. With blender running, add peanut oil, ginger, honey, and peppercorns; mix until smooth. Add vinegar, water, soy sauce, basil, and garlic; blend until smooth.
  • 3. 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.
  • 4. 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.
  • 5. 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.
  • 6. Serve with steamed broccoli.

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