Stir-fried Chicken with Walla Walla Onions and Hood River Pears
Deb Stoner - Oak Grove
4 Foster Farms chicken breast halves, boneless and skinless, cut into bite-size pieces
1 tbsp flour
1 ½ tsp cornstarch
1 ½ tsp salt
¼ cup Oregon Pinot Gris wine
2 tbsp water
1 ½ tbsp lite soy sauce
¾ tsp chili paste
3 tbsp olive oil, divided
1 medium Walla Walla onion, cut in half and sliced thin
½ cup chopped red bell pepper
1 ½ tbsp garlic, chopped
1 Hood River pear (d’Anjou or bosc), under-ripe
2 scallions, chopped
2 tbsp finely chopped basil
2 cups cooked rice
In medium bowl, stir together flour, cornstarch and salt. Add chicken and toss well to coat. Set aside.
In measuring cup, combine wine, water, soy sauce and chili paste. Set aside.
In large non-stick frying pan over medium-high heat, warm 2 tablespoons olive oil. Add chicken in single layer and cook, stirring and turning occasionally, until almost done, about 3 minutes. Remove chicken to a clean bowl and set aside, tenting with foil to keep warm.
Add remaining oil to the skillet and warm over medium-high heat. Add onions, red peppers and garlic. Stir fry the vegetables, tossing to cook to a tender crisp, for about 2 minutes. Add pears and continue to stir fry for 1 additional minute. Add chicken and scallions; cook one minute more.
Pour wine and soy mixture over all. Stir well to coat and continue cooking for an additional minute, until sauce begins to thicken. Remove from heat, add basil and stir well. Serve over cooked rice.