Ingredients
1/2 cup fresh lime juice
1 hot pepper sauce
2 whole chicken breasts, skinned, bon, ed, 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 slic, ed
3 medium green onions, cut julienne
1/2 large red bell pepper, cut julienne
1 tsp potato starch dissolved in 1 tb col, d water
1 kale leaves
1 lime halves
Directions
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.
Servings: 4 servings
Chicken With Ginger Sauce Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry; Sauce
The History of Recipes
We are able to follow the history of meal recipes back into distant history, at least as far back into history as ancient Egypt, and maybe further still. Having said that, generally, these ancient recipes were just simple pictorial instructions for meal preparation.
The truth of the matter is, the oldest recipe discovered, according to food historians are a few stone tablets in ancient Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `wonderful`. Later on, in The time of the roman empire around 25BC a Roman scholar, called Apicius, assembled some scrolls describing recipes prepared by wealthy Romans. In his scrolls, he recounts how the meals were split into hors d`oeuvres, entrees and dessert, something we still use today. Additionally, he tells us how the cooks of his times made use of many herbs, including some that we all recognise such as thyme, fennel and dill. Later, in the fifteenth century, knights returning from the crusades brought us many spices and herbs from the holy land, including parsley and basil. These new foods and spices created an outbreak in publications on food, most of which are kept safe in academic collections. During the following few hundred years, the wealthy families of Europe competed with each other to offer the most exotic meals, and consequentially the best cooks and their recipe collections could command a high salary. Nevertheless, it wasn`t until the 1800s that fine cookery and recipe books reached a high level of popularity. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated years of their lives to collecting, verifying, and writing down the recipes that were being prepared for the better households. The arrival of television brought us TV cookery programs and the recipe books that accompanied them. Which brings us neatly to the present day and the invention of computers and the internet, allowing everyone to search through thousands of recipes like the ones you can find on the site you are now reading. |
We hope you enjoy this Chicken With Ginger Sauce recipe.
