Add the chicken, water chestnuts, scallions, cashews, and marinade mixture and cook, stirring occasionally, until the sauce comes to a boil and thickens, about 1 minute.Īrrange the rice on a platter or plates and top with the stir-fry mixture, dividing it evenly. Add the garlic and ginger and cook, stirring, until fragrant, about 30 seconds. Set aside.Īdd the carrots to the wok and cook, stirring, until crisp-tender, 2 to 3 minutes. Use a slotted spoon to transfer the chicken to a plate. Add the chicken and cook, stirring, until cooked through, 3 to 4 minutes. In a large wok or skillet over high heat, warm the oil. Stir the cornstarch mixture into the marinade and set aside. Add the chicken, tossing to coat, and set aside for 15 minutes. In a medium bowl, combine the coconut milk, broth, aji-mirin, soy sauce, and red pepper flakes. Remove from the heat and let it stand, covered, until ready to serve. 8 scallions, white and light green parts only, halved lengthwise and cut into 1-inch piecesĬook the rice according to package directions.One 8-ounce can sliced water chestnuts, drained.One 1/2-inch piece fresh ginger, peeled and finely chopped.4 cloves garlic, pressed through a garlic press or minced. 2 carrots, cut diagonally into 1/8-inch slices.2 tablespoons safflower, sunflower, peanut, or other high-heat cooking oil.2 teaspoons cornstarch dissolved in 1 tablespoon cold water.12 ounces boneless, skinless chicken, cut into 1-inch pieces.1/2 teaspoon dried crushed red pepper flakes.1/4 cup aji-mirin sweet cooking rice seasoning (Japanese cooking wine) (see below).This particular version is especially indulgent, with both cashews and coconut milk giving it a soft, silky quality that’s a natural for Gewürztraminer. Stir-fry is one of my favorite weeknight dishes because, after a little prep, dinner is on the table in a jiffy. From the Gewürztraminer chapter of “ 100 Perfect Pairings: Main Dishes to Enjoy with Wines You Love” by Jill Silverman Hough (Wiley, 2011)
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