Dinner tonight was a simple Cashew Chicken Stir Fry paired with Black Swan Chardonnay. We really liked the peach, citrus and melon flavors of the wine with the slightly spicy chicken and vegetables. It also paired well with our crab rangoon. At about $8 a bottle, Black Swan 2009 South Eastern Australia Chardonnay is our “house” chardonnay of the moment!

Serves 4-6
Prep time: 15 minutes
Cook time: 15 minutes

1/2 cup chicken broth
1 1/2 tablespoons cornstarch
3 tablespoons oyster sauce
1 1/2 tablespoons honey
1 tablespoon soy sauce
2 teaspoons rice wine vinegar
Oil as needed
6 green onions, chopped, some reserved for garnish
1 small onion, cut into 8 wedges
1 red bell pepper, seeded and thinly sliced
1 small carrot, peeled and sliced diagonally
1 cup mushrooms , sliced
1 cup fresh or frozen snow peas
1 pound boneless, skinless chicken, cut into bite-size pieces
1/3 cup cashews
1 teaspoon crushed red pepper flakes
Hot cooked rice as an accompaniment

In a small bowl combine the broth, cornstarch, oyster sauce, honey, soy sauce and rice wine vinegar; set aside.
Heat about 1 tablespoon oil in a wok over medium-high heat.
Add most of the green onions, reserving some for garnish, and the onion wedges; stir-fry 1 minute.
Add bell pepper and carrot; stir-fry 2 minutes.
Add mushrooms and snowpeas; stir-fry 2 minutes.
Remove vegetable mixture from pan. Keep warm. A
dd 1 tablespoon oil to the wok; add chicken; stir-fry 5 minutes.
Add broth mixture, vegetable mixture, cashews, and crushed red pepper flakes; bring to a boil. Cook 1 minute or until thick.
Serve over rice; garnish with remaining green onions.