| 1/2 | c | Fresh lime juice |
| | Hot pepper sauce |
| 2 | | Whole chicken breasts, skinned, boned, halved |
| 6 | tb | Peanut oil |
| 1 1/2 | ts | Fresh ginger, coarsely chopped |
| 2 | ts | Honey (clover or orange blossom) |
| 1 | ts | Szechwan peppercorns |
| 1 1/2 | tb | Rice vinegar |
| 1 1/2 | tb | Red wine vinegar |
| 1 | tb | Water |
| 2 | ts | Low-sodium soy sauce |
| 1 | ts | Dried basil, crumbled |
| 1 | | Clove garlic, minced |
| 2 | tb | Oriental sesame oil |
| 1 | tb | Unrefined sesame oil |
| 3 | oz | Fresh oyster mushrooms, thinly sliced |
| 3 | md | Green onions, cut julienne |
| 1/2 | lg | Red bell pepper, cut julienne |
| 1 | ts | Potato starch dissolved in 1 Tb cold water |
| | Kale leaves |
| | Lime halves |
