|8 boneless, skinless chicken-breast halves||1 teaspoon honey|
|1/2 cup fresh lime juice||1 tablespoon water|
|1 clove garlic||1 tablespoon grated lemon peel|
|1 tablespoon sliced ginger root||5 tablespoons olive oil|
|1 teaspoon whole peppercorns||1 tablespoon sesame oil|
|1 teaspoon dried basil||2 tablespoons natural peanut butter|
|1 tablespoon soy sauce||2 cups sliced mushrooms|
|1 tablespoon white vinegar|
Cut chicken into bite size pieces and marinate in lime juice for at least 2 hours in refrigerator. Make a dressing by chopping garlic, ginger, and peppercorns in food processor or blender until pepper is no longer whole. Blend in basil, soy sauce, vinegar, honey, water, and grated lemon peel. Pour 2 tablespoons of olive oil into blender and process until smooth. Set dressing aside.
Remove chicken from marinade and sauté it in sesame oil and olive oil until it turns white. Add dressing and stir until chicken is well coated and sauce is warm. Mix in peanut butter. Stir in mushrooms. Add cornstarch mixture to thicken sauce. Sprinkle green onions on top and serve over rice.
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