Ring in the Chinese New Year right with Chicken Stir Fry and
Papagni’s Fujin Wine. 2020 marks the year of the rat. The Rat is the first of
all zodiac animals/signs. According to one myth, the Jade Emperor said the
order would be decided by the order in which they arrived to his party. The Rat
tricked the Ox into giving him a ride. Then, just as they arrived at the finish
line, Rat jumped down and landed ahead of Ox, becoming first.
Gather round the kitchen for a delicious meal and
experience. Bring friends and family together. Bring your friends and family to
one of Papagni Wineries upcoming events. https://www.facebook.com/PapagniWines/
Purchase one of Gina Meyers’ unique themed cookbooks. http://www.ginameyers.com/books2.html
Chicken Stir Fry
Ingredients
1 pound of boneless, skinless chicken breast cut into 1-inch
cubes
salt and pepper to taste
2 tbsp olive oil divided
2 cups of broccoli
florets
1/2 cup of cauliflower, optional
1/2 cup of zucchini, sliced, optional
1/4 cup of diced red onions
1/2 yellow bell pepper cut into 1 inch pieces
1/2 red bell pepper cut into 1 inch pieces
1/2 cup baby carrots sliced
2 teaspoons of fresh minced ginger
1 can of water chestnuts, drained
1 can of bamboo shoots, drained
2 garlic cloves minced or crushed, may use garlic salt or
crushed garlic from the jar if you don’t have fresh garlic
Ponzu Lime Sauce, to tasteStir Fry Sauce, to taste
1 Tablespoon of corn
starch
2 Tablespoons of cold
water
1/4 cup chicken broth,
may substitute for low sodium.
3 tablespoons of soy sauce, may substitute for low sodium.
Optional: toasted sesame seeds
1/2 tsp crushed red pepper flakes
Directions:
In a medium size bowl, whisk together corn starch and water.
Add remaining ingredients (chicken broth, soy sauce, Ponzu sauce, stir fry sauce, garlic, and toasted sesame
oil, red pepper flakes) and whisk to combine. Set aside.
Add one tablespoon of olive oil to a large skillet or wok
and heat over medium high heat.
Add chicken (in batches if necessary) and season with salt
and pepper. Cook for 3 to 5 minutes or until cooked through. Remove from
skillet.
Reduce heat to medium and add remaining tablespoon of oil to
the skillet.
Add broccoli, bell pepper, red onion, cauliflower, zucchini, bamboo shoots, waterchestnuts and carrots and cook, stirring
occasionally, just until crisp tender. Add ginger and cook for an
additional minute.
Add chicken back into the skillet and stir to combine.
Whisk stir fry sauce and pour over chicken and vegetables
and stir gently to combine.
Bring to a boil, stirring occasionally, and let boil for one
minute.
Serve with rice and/or chow mein if desired.
Ingredients
Yield: Serves 2
Prep Time: 5 minutes
Cook Time: 7 minutes
Total Time: 12 minutes
Prep Time: 5 minutes
Cook Time: 7 minutes
Total Time: 12 minutes
1 teaspoon Kikkoman® Sesame Oil
8 ounces ribeye steak, thinly sliced
⅓ cup Kikkoman® Sukiyaki Sauce
1 tablespoon green onion, chopped
1 teaspoon toasted sesame seeds
2 cups cooked jasmine rice, for serving
8 ounces ribeye steak, thinly sliced
⅓ cup Kikkoman® Sukiyaki Sauce
1 tablespoon green onion, chopped
1 teaspoon toasted sesame seeds
2 cups cooked jasmine rice, for serving
Instructions
- Heat a
medium cast-iron pan over high heat and grease with sesame oil. Heat pan
for 2-3 minutes, until very hot.
- Blot
steak dry with paper towel. Add steak to pan and sear for 5-6 minutes or
until beef is lightly browned, tossing occasionally with tongs.
- Reduce
heat to low. Stir in sukiyaki sauce and green onion. Continue to cook 2
minutes longer.
- Serve
steak hot over rice and garnish with sesame seeds.
“FuJin is a delightful medium-dry California white table wine. This blend starts off with a really pretty honeysuckle nose that opens up to heady aromas and flavors of ripe honeydew melons, Bartlett pears and sweet mandarin citrus. The lush and round palate showcases a true harmony of crisp mineral acidity and sweet fruitiness. Perfect for spring and summer evenings, our Fu Jin goes great with fresh fish, Asian cuisine and fruit salads.” ~ Demetrio Papagni
750 ML
ALC 11% BY VOL
