Stevenot Winery - Sierra Foothill Wines of Distinction Since 1978

Stir-Fry Chicken

Serve with Stevenot Chardonnay

Serves 4 to 6

2 lb boneless chicken breast, FINISHING SAUCE
cut into 1-inch pieces
2 green peppers, cut into long strips 2 tablespoons each soy sauce,
2 red peppers, cut into long strips Stevenot Chardonnay and
1 yellow pepper, cut into long strips juice from pineapple
1 medium onion, cut into long strips 1 tablespoon cornstarch
½ cup canned dice pineapple, 1 teaspoon sesame oil
save the juice 1 teaspoon sugar
3 cloves garlic, minced Salt and freshly ground pepper
Peanut oil for stir frying
MARINADE

2 tablespoons soy sauce
2 tablespoons Stevenot Chardonnay
1 tablespoon cornstarch

Combine marinade ingredients in a plastic bag add chicken pieces. Leave chicken in marinade for 1 hour, occasionally turning bag.

Prepare finishing sauce and set aside.

Heat wok or heavy cast iron skillet until very hot, add oil and stir-fry chicken pieces until done. Remove chicken with slotted spoon and set aside on paper towel to drain.

Remove all but 2 tablespoons of olive oil from wok. Stir-fry peppers, onion and pineapple about 2 minutes. Add garlic and sauté an additional 30 seconds. Add the chicken pieces and the finishing sauce to the pepper, onion and pineapple mixture and stir until sauce thickens.

Serve over steamed rice with a glass of Stevenot Chardonnay and enjoy.