Instructions: Blend lime juice and hot pepper sauce in large bowl. Add chicken. Marinate at least 4 hours under refrigeration turning chicken frequently. With blender running, add peanut oil, ginger, honey, then peppercorns and mix until smooth. Add vinegars, water, soy sauce, basil and garlic and blend until smooth. With machine still running, pour in toasted sesame oil and mix until sauce is smooth.

Drain chicken, pat dry. Cut into 1/2-inch pieces. Heat unrefined sesame oil in heavy large skillet over medium-high heat. Add chicken and stir-fry 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 dissolved potato starch and stir until thickened and heated through, about 2 minutes. Spoon onto plates. Garnish with kale leaves and lime halves.

*Available in health food stores.

Serves 4

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