Thai-Chili Chicken with Edamame Fried Rice
Step #1 - Cook the Chicken
Pat chicken breasts dry, and season both sides with ¼ tsp salt and a pinch of pepper. Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add chicken breasts to hot pan and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side. Remove the chicken and set aside. Add ½ cup Imagery Chardonnay to the pan and simmer to reduce by half. Add the chili sauce and whisk for 30 seconds. Remove sauce and reserve.
Step #2 - Make the Rice
Trim and thinly slice green onions on an angle, keeping white and green portions separate. Heat 2 tsp. olive oil in a medium non-stick pan over medium heat. Add edamame and white portions of green onions to hot pan. Stir occasionally until lightly charred, 3-5 minutes. Stir in rice, ¼ cup water, soy sauce, and a pinch of pepper. If rice is in clumps, carefully break up in pan. Stir occasionally until warmed through, 1-2 minutes. Remove from burner.
Step #3 - Finish the Dish
Plate dish as pictured on front of card, Top the chicken with the reserved sauce and garnishing chicken with sesame seeds and rice with green portions of green onions. Bon appétit!
Enjoy with Chateau Souverain, Imagery, Leinenkugel’s Summer Shandy, or Jai Alai IPA
Deep plum in color and offers intense aromas of toasted vanilla, mocha and subtle baking spices. Elegant layers of blackberry and ripe cherry are complemented by balanced acidity and smooth tannins, leading into a juicy, lasting finish.
Aromas of honeysuckle and lemon. Subtle oak and the addition of Chenin Blanc, boost this wine's brightness and overall floral characteristics. Balanced flavors of green apple, citrus and melon coat the mid-palate, with a creamy finish.
Traditional weiss beer with refreshing natural lemonade flavor that makes it the perfect summer beer.