Stir-Fried Chicken 'N' Fruit..

Cooking Instructions

Rinse chicken and pat dry. Cut into bite-size pieces. Set aside.

Peel the oranges. Then, section oranges over a bowl to catch the juices. Add enough additional orange juice to make 1/4 cup. Set orange sections aside. For sauce, in a small bowl stir together the orange juice, chutney, salad oil or cooking oil, cornstarch, curry powder, and pepper. Set aside.

In a salad bowl toss together the orange sections, romaine or spinach, apple or pear, melon or peaches, and pecans or walnuts. Set aside.

Pour the 1 tbsp cooking oil into a wok or large skillet. Preheat over medium-high heat. Add the chicken to the hot wok. Stir-fry for 2 to 3 minutes or till no pink remains. Push chicken from the center of the wok.

Stir sauce. Add the sauce to the center of the wok. Cook and stir till thickened and bubbly. Stir ingredients together to coat the chicken with sauce. Cook and stir for 1 minute more. Pour the chicken and sauce mixture over the romaine and fruit mixture. Toss to coat. Serve immediately.

Wine Pairing(s)

Marco Negri Marsillo

Jacquesson 'Avize Grand Cru' Extra Brut

Piper Heidsieck 'Jean-Paul Gaultier' Brut Cuvee Speciale

Louis Roederer Brut Premier

Delamotte Brut

Round Barn Artesia Rose

Marques de Gelida Brut

Charles Lafitte Rose Brut

J. Lassalle Brut Rose

Nino Franco Rustico