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-> [Asian, Chicken, Chinese, Ethnic, Meats, Poultry] -> [Lime-peanut-ginger chicken Recipe] |
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Lime-peanut-ginger chicken
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| Artist: |
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| Categories: |
Asian, Chicken, Chinese, Ethnic, Meats, Poultry |
| Yield: |
10 |
| Rating: |
0 |
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Ingredients:
| 8
| | Chicken breast halves | | | -without skin boned | | 1/2
| cup | Lime juice fresh | | 1
| | Clove garlic | | 1
| tbsp | Ginger root sliced | | 1
| tsp | Pepper corns whole | | 1
| tsp | Basil dried | | 1
| tbsp | Soy sauce | | 1
| tbsp | White vinegar | | 1
| tsp | Honey | | 1
| tbsp | Water | | 1
| tbsp | Lemon peel grated | | 5
| tbsp | Olive oil | | 1
| tbsp | Sesame oil | | 2
| tbsp | Cornstarch diluted / 2 T | | | -water | | 1/2
| cup | Green onion sliced | | 2
| tbsp | Peanut butter | | 3
| cup | Sliced mushrooms |
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Procedures:
| 1 | Cut chicken into bite-size pieces and marinate in lime juice for at least 2 hours in refrigerator. | | 2 | Make a dressing by chopping garlic,ginger, and peppercorns in food processor or blender ultil pepper is no longer whole. | | 3 | (it will probably be impossible to break up all peppercorns). | | 4 | Blend in basil, soy sauce, vinegar, honey, water, and grated lemon peel. | | 5 | Pour 2 tablespoons of the olive oil into the processor or blender and process until smooth. | | 6 | Set dressing aside. | | 7 | Remove chicken from marinade and saute it in sesame oil and the remaining 3 tablespoons of olive oil until it turns white. | | 8 | Add dressing and stir until chicken is well coated and sauce is warm. | | 9 | Mix in peanut butter. | | 10 | Stri in mushrooms, add cornstarch mixture to thicken sauce. | | 11 | Sprinkle green onions on top and serve over rice. | | 12 | Per serving: 210 calories; 11g fat (47% calories from fat); 22g protein; 6g carbohydrate; 52mg cholesterol; 159mg sodium |
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