Justin Walker
Active Time
N/A
Total Time
30 MIN
Yield
Serves : 4

The Flavor Matrix author James Briscione encourages cooks to look beyond traditional food and wine pairings. He goes back to very basics: the aromatic compounds that link ingredients (often in unexpected ways). Here he pairs the floral, grassy flavors of this stir-fry with a New Zealand Sauvignon Blanc, also prized for its “greenness.” The wine’s long finish is also well suited to the chile heat in the dish.    Slideshow: More Chicken Thigh Recipes

How to Make It

Step 1    

Combine chicken, 1 tablespoon wine, soy sauce, and cornstarch in a medium bowl. Toss to coat, and let stand 10 minutes.


Step 2    

Heat 1 tablespoon oil in a wok or large, heavy skillet over high. Add bell peppers, onion, serrano, and garlic, and cook, stirring, until peppers and onion are crisp-
tender, about 4 minutes. Place vegetables on a plate, and return wok to heat.


Step 3    

Heat remaining 1 tablespoon oil in wok, and add cumin and coriander; cook 10 seconds. Add chicken, and cook, stirring, until chicken is just cooked through. Return vegetables to wok, and sprinkle with sugar and salt. Add remaining 2 tablespoons wine to pan, and cook, scraping and folding mixture, until steaming and coated in a light sauce. Remove from heat, and fold in cilantro and black pepper. Serve stir-fry with rice.


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