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Amista Vineyards

Vicky's Chicken Broccoli Stir Fry

Vicky's Chicken Broccoli Stir Fry
Recipe Date:
Serving Size:
2
Cook Time:
00:00:00
Difficulty:
Medium
Measurements:
Imperial (US)
We love this fresh, colorful dish, but spicy dishes can be hard to pair with wine. Did you know that spicy dishes are perfect partners with sparkling wines? Amista Fusión, our sparkling blend, offers a refreshing balance to the spicy ginger and chili. Vicky's tip - get your partner to do all the chopping!
Ingredients
  • 1/2 cup Mr. Yoshida's sauce*
  • 1/4 cup Dry Sherry
  • 1/4 cup water
  • 2 tsps chili garlic sauce (more if you like more heat)
  • 1 tbsp corn starch
  • 1 large sweet onion, cut in half from top to bottom, then into 1/4 inch wedges
  • 3 tbsps ginger, peeled and minced
  • 3 cloves garlic, peeled and minced
  • 1 lb boneless, skinless chicken breasts, cut into thin strips
  • 1 small head broccoli, broken into florets
  • 2 carrots, peeled and sliced on the bias into thin slices
Directions

Place an oven proof serving bowl in a heated 200 degree oven.

In a small bowl, mix the Yoshida sauce, Sherry, water, chili sauce and corn starch with a whisk until everything is incorporated. Set aside.

Heat a wok or large fying pan to medium high heat. 

Add 1 - 2 tsp of peanut oil to the pan with the onions. Toss quickly to coat with the oil. Continue tossing for 1 - 2 minutes, just until the onions are heated through and still crisp. Remove to the heated serving bowl and return it to the oven.

Add 1 tsp of peanut oil to the pan and then the minced ginger and garlic. Toss quickly to coat with the oil. Continue tossing for 1 minute until the ingredients smell fragrant. Remove to the heated serving bowl and return it to the oven.

Add 2 tsp peanut oil to the pan with half the chicken pieces. Toss quickly to coat with the oil. Season with salt and pepper. Continue tossing until chicken is cooked through. Remove to the heated serving bowl and return it to the oven. Repeat with remaining chicken.

Add 1 tsp of peanut oil to the pan with the cut carrots. Toss quickly to coat with the oil. Continue tossing until the carrots are heated through and still crisp. Remove to the heated serving bowl and return it to the oven.

Add 2 tsp of peanut oil to the pan with the broccoli florets. Toss quickly to coat with the oil. Season with salf and pepper. Continue tossing for about 2 minutes. Pour 2 tbps water into the pan and cover. Cook until the florets can be pierced with a sharp knife and are still quite crisp. Remove to the heated serving bowl and return it to the oven.

Add the sauce mixture to the pan, stirring regularly until it is translucent. Continue cooking until it reaches your desired thickness. Turn off the heat and add the entire contents from the serving bowl. Toss until everything is coated with the sauce. 

Serve with Jasmine rice and Amista Fusión, a Sparkling Cuveé.

Learn how to make your own Mr. Yoshida's sauce

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