Bold floral bouquet of orange blossom, jasmine integerated with the ripe peach, pear and honey. Sweet juicy fruit dominate and the crushable mouthfeel. Prominent note of peach juice and honeysuckle and added complexity of white flower and vanilla.
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Vintage: 2023
Varietal(s): 100% Muscat Canelli
AVA: Wahluke Slope
Vineyard: Michael's Vineyard
Fruit: 100% Estate
Alcohol: 9%
Easy Spicy Chicken Pad Thai
Ingredients
- 4 oz flat rice noodles
- 3 tbsp canola oil, divided
- 1/2 lb. chicken breast, sliced into very thin strips
- 1/2 red bell pepper, halved and thinly sliced
- 3/4 cup carrots, shredded or julienned
- 2 garlic cloves, minced
- 1 egg, beaten
- 1 green onion, chopped
- 1/4 cup unsalted peanuts, roughly chopped
- 2 tbsp cilantro leaves, chopped
- For the Sauce
- 2 tbsp packed brown sugar
- 1 tbsp low sodium soy sauce
- 1 tbsp fish sauce
- 1 tbsp lime juice
- 1 tbsp rice vinegar
- 1 tbsp smooth peanut butter
- 1 tbsp Sriracha or another chili paste
- 1/4 tsp ground ginger
- 1/8 tsp pepper
Steps
- Prepare rice noodles according to package directions. Rinse noodles in cold water, drain, and toss in with 1 tbsp canola oil. Set aside.
- Add all of the sauce ingredients to a medium mixing bowl. Whisk together and set aside.
- While rice noodles are soaking, heat 1 tablespoon canola oil in a large nonstick skillet over medium-high heat. Once hot, add chicken and let cook for 3-4 minutes until cooked through. Transfer to a plate while you cook the vegetables.
- Heat one tablespoon canola oil over in the same skillet and heat over medium-high heat. Add bell peppers and sauté 1 minute. Add carrots and garlic and sauté 1 additional minute. Reduce heat to medium and pour beaten egg over vegetables and cook, stirring constantly, just until scrambled.
- Add sauce and noodles and increase heat to medium-high. Toss until evenly combined and continue to stir and cook for 1-2 minutes, taking care to not let noodles overcook. Stir in chicken, green onions and peanuts, and heat through.
- Taste and add one additional seasoning as necessary. You can add more Sriracha if you want it spicier, soy sauce for a salty bite, or a squeeze of lime for a tang. Top with cilantro and serve.
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