Dishes with sweet heat love an off-dry Riesling—its residual sugar complements the sweetness and quells the flames, which would be harsh with a drier wine. A Riesling that’s floral and fragrant will highlight the aromatics of Vietnamese-inspired chicken.
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- Yields:
- 4 serving(s)
- Total Time:
- 35 mins
- Cal/Serv:
- 278
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Ingredients
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- 3 tbsp.
packed dark brown sugar
- 3 tbsp.
fish sauce
- 1 tsp.
coarsely ground black pepper
- 1/2 tsp.
red pepper flakes
- 1 1/2 tbsp.
canola oil, divided
- 1 lb.
boneless, skinless chicken thighs, cut into 1-in. pieces
- 1
large shallot, thinly sliced
- 1
large clove garlic, finely chopped
- 2 tsp.
grated fresh ginger
- 1/2 c.
off-dry, aromatic Riesling
- 1 lb.
green beans, halved
- 1/4 c.
cilantro leaves
-
Steamed jasmine rice, for serving
Directions
-
- Step 1In medium bowl, whisk together sugar, fish sauce, black pepper, red pepper flakes, and 1/4 cup water.
- Step 2Heat 1 Tbsp oil in large skillet on medium-high. Working in two batches, add chicken and cook, stirring occasionally, until browned, 5 to 7 minutes; transfer to plate (chicken will continue to cook later).
- Step 3Add 1/2 Tbsp oil and shallot to skillet and cook, stirring occasionally, 2 minutes. Add garlic and ginger and cook, stirring, until shallot begins to brown, 1 minute more.
- Step 4Add wine and cook, scraping up any brown bits, until wine mostly evaporates, about 2 minutes. Add fish sauce mixture and bring to a boil, then simmer 1 minute. Add green beans, cover, and cook 3 minutes.
- Step 5Add chicken with any juices back to skillet, toss to combine, and cook until chicken is cooked through and beans are just tender, 2 minutes. Toss with cilantro and serve with rice if desired.
NUTRITION (per serving): About 278 cal, 26 g pro, 21 g carb, 3 g fiber, 14.5 g sugars (10 g added sugars), 10 g fat (1.5 g sat fat), 107 mg chol, 1,013 mg sodium
Tina (she/her) is the food producer of the Hearst Lifestyle Group. She comes to Hearst with 10 years experience in the world of food styling for editorial, digital and television platforms. When she’s not cooking in her tiny Brooklyn kitchen, she can be found enjoying a beer at a local brewery, hiking in a national park or enjoying an afternoon at the beach.
Kate Merker (she/her) is the Chief Food Director of the Hearst Lifestyle Group, overseeing the team that produces food content for several Hearst titles, including Good Housekeeping, Women’s Health, Prevention, Woman’s Day and Country Living. She has clocked nearly 20 years of experience in food media and before that, worked at some of New York City’s finest restaurants. When she is not cooking, tasting, testing and thinking about all things food for work, she enjoys adventuring with her two kids.