|
 
Chile-Ginger Oil
Chile-Ginger Shoe String Potato and Onion ‘Pancake’
Chile-Ginger
Chicken and 3 Bell Pepper Stir Fry
Chile-Ginger Panko Crusted ‘Wienerschnitzel’ with
Cabbage Slaw
Tom and Ray Magliozzi's Chile-Ginger Chicken Burrito
WINE
NOTES
Les Fontanelles-Viognier: Viognier is a grape full of stone fruit
and herb notes generally found in the Rhone Valley in France. This is
grown in the Languedoc-Roussilon area of Southern France and because it
has not been a classified region, many great wines and great producers are
allowed to grow any type of grape and do so inexpensively, passing the
savings onto you. Barrel fermentation and aging give this a smooth, creamy
palate of apricots, peaches and citrus.
Duvel- Belgian Ale:
Rich Belgian ales have a great hoppy and nuttiness that really makes a
great backdrop for Asian cuisine. The thickness of the ale makes a great
mouth coat to ‘cool down’ the kick of chiles and spice. Also fantastic
with fried foods. |
|
Chile-Ginger Chicken
and 3 Bell Pepper Stir Fry
Serves 4
-
1 pound boneless, skinless
free range or organic dark chicken meat, cut into ½- inch dice
-
1 large white onion, cut into
½- inch dice
-
1 red bell pepper, cut into
½- inch dice
-
1 yellow bell pepper, cut
into ½- inch dice
-
1 green bell pepper, cut into
½- inch dice
-
1 tablespoon naturally brewed
soy sauce
-
4 tablespoons Chile-Ginger
Oil, plus additional for garnish
-
Kosher salt and freshly
ground black pepper
-
Serve with steamed jasmine
rice
In a wok or sauté pan coated with
2 tablespoons of Chile-Ginger Oil over high heat, wok stir the chicken
until barely cooked through, about 5 minutes. Remove chicken and set
aside. In the same wok, add 2 more tablespoons of Chile-Ginger Oil and
wok stir the onions for 1 minute. Add the bell peppers and naturally
brewed soy sauce and sauté for 1 minute. Add chicken back to the wok,
heat through until cooked and serve.
Printer Friendly Version
|
