Type what you have

Ingredients

• ✓ white wine
• portobello mushroom
• olive oil
• butter
• shallot

Instructions

1. 1 Preheat grill for high heat.
2. 2 Place mushrooms onto the grill, smooth side up. Grill until they start to soften, about 10 minutes. Turn over, and grill on the other side for about 5 minutes.
3. 3 Meanwhile, heat olive oil and butter in a large skillet over medium heat. Add the shallot, and fry for a few minutes, stirring frequently.
4. 4 Remove mushrooms to a cutting board, and slice. Place into the skillet, and increase the heat to high. Cook for about a minute, then pour in the wine. Continue to cook and stir until the wine is nearly evaporated. Remove from heat, and serve.

By Allrecipes Member

Ingredients

• ✓ white wine
• olive oil
• red bell pepper
• shallot
• chicken broth
• sour cream

Instructions

1. 1 Heat olive oil in a skillet over medium heat. Add red bell peppers and shallots; saute until soft. Stir in white wine and chicken broth, and simmer over low heat until reduced by half.
2. 2 When the mixture is reduced, stir in sour cream, and transfer the mixture to a blender. Puree until smooth. Reheat before serving if necessary.

By Skapino

Ingredients

• ✓ white wine
• leek
• butter
• salt
• parsley

Instructions

1. 1 Cut leeks about 1/4 inch above the roots and inspect for any soil. If soil is found, make another cut about 1/4 inch above the first one.
2. 2 Trim away the dark green sheaths, and again, inspect for soil. Tear away the outer layer of the white part of the leek, as it will be tough. Clean and reserve sheaths for seasoning, if desired.
3. 3 Cut leeks lengthwise, making narrow cuts, about 1/4 inch wide (julienne cut). If any soil is found, place cut leeks in a colander and submerge in a bowl of water. Swish gently, allowing any sediment to settle to the bottom. Remove leeks from the water, drain, and pat dry with paper towels.
4. 4 Melt 2 tablespoons butter in a non-stick skillet over medium heat until foamy. Add leeks and cook, stirring constantly, about 4 minutes. Pour in wine and cook until leeks are tender, about 1 minute.
5. 5 Remove from heat and stir in remaining butter. Season with salt and garnish with fresh parsley.

By Bibi

Ingredients

• ✓ white wine
• butter
• garlic
• oyster mushroom
• salt
• black pepper
• parsley

Instructions

1. 1 Melt butter in a heavy skillet over medium heat. Add garlic and cook until fragrant, 30 seconds. Add mushrooms and cook, stirring occasionally so mushrooms don't burn, for 3 minutes.
2. 2 Pour in the white wine and cook until the alcohol evaporates and mushrooms are soft, about 2 minutes. Season with salt and pepper and serve sprinkled with parsley.

By thedailygourmet

Ingredients

• ✓ white wine
• olive oil
• garlic
• mushroom
• balsamic vinegar
• salt
• black pepper

Instructions

1. 1 Heat olive oil in a skillet over medium-low heat. Add garlic and sauté until fragrant but not brown, about 2 minutes.
2. 2 Add mushrooms and cook, stirring occasionally, until they begin to release their juices, about 2 minutes. Stir in balsamic vinegar and wine; cook until mushrooms are tender, about 2 more minutes. Season with salt and pepper.

By CHRISTYJ

Ingredients

• ✓ white wine
• garlic clove
• olive oil
• chicken broth
• milk
• heavy cream
• potato
• salt
• pepper

Instructions

1. 1 Chop garlic in a food processor to a coarse paste, stopping occasionally to scrape the sides of the bowl.
2. 2 Heat oil in a large saucepan over low heat. Add the garlic paste and cook just until the paste begins to color, stirring constantly. Stir in the chicken broth and wine. Bring mixture to a boil.
3. 3 Reduce heat and simmer for 30 minutes. Stir in the milk, cream and potato and simmer for another 30 minutes.
4. 4 Puree soup in blender, return to saucepan and simmer. Add salt and pepper to taste. Ladle into bowls and serve with buttered French bread.

By MARBALET

Ingredients

• ✓ white wine
• olive oil
• red bell pepper
• garlic
• salt
• black pepper
• green bean
• feta cheese

Instructions

1. 1 Heat olive oil in a skillet over medium heat. Stir red bell pepper and garlic into hot oil; season with salt and black pepper. Cook and stir until the bell pepper is tender, 5 to 7 minutes.
2. 2 Stir green beans with bell pepper. Pour white wine over the green bean mixture. Place a cover on the skillet and cook until the green beans are tender, about 10 minutes.
3. 3 Stir the green bean mixture. Sprinkle feta cheese over the mixture. Replace cover and continue cooking until the feta softens, about 3 minutes.

By Allrecipes Member

Ingredients

• ✓ white wine
• olive oil
• onion
• mushroom
• garlic
• asparagus
• thyme
• black pepper
• vegetable broth
• heavy cream

Instructions

1. 1 Heat olive oil in a saucepan over medium heat. Add onions, mushrooms, and garlic; cook and stir until onions soften, about 5 minutes. Add asparagus, wine, thyme, and black pepper; cook and stir until asparagus is tender, about 5 minutes. Pour in 2 cups broth; simmer until flavors combine, 5 to 10 minutes.
2. 2 Purée soup with an immersion blender until smooth; stir in cream. Add remaining 1 cup broth until soup reaches desired consistency; simmer until heated through, 5 to 10 minutes.

By Sara

Ingredients

• ✓ white wine
• olive oil
• butter
• shallot
• garlic
• arborio rice
• vegetable stock
• parmesan cheese
• parsley
• salt
• white pepper

Instructions

1. 1 Heat olive oil and butter in a large pan over medium-high heat until butter is melted. Reduce heat to medium-low; add shallot and garlic. Cook and stir until shallots are translucent but not brown, about 5 minutes.
2. 2 Pour in rice and stir until rice is coated in oil and has started to toast, about 5 minutes. Pour in wine and let it simmer until mostly evaporated, then stir in 1⁄3 of the boiling vegetable broth; continue stirring until the rice has absorbed the liquid and turned creamy. Repeat this process twice more, stirring constantly. Stirring in the broth should take 15 to 20 minutes in all. When finished, the rice should be tender yet firm to the bite. You may not need all the vegetable stock.
3. 3 Remove from heat. Stir in grated Parmesan cheese, parsley, salt, and white pepper until well combined. Serve immediately.

By thedailygourmet

Ingredients

• ✓ white wine
• water
• salt
• grit
• olive oil
• tasso ham
• onion
• green bell pepper
• shrimp
• heavy cream
• salt
• black pepper
• green onion

Instructions

1. 1 Bring water and 1 pinch salt in a saucepan to a boil; slowly stir in grits, stirring constantly. Reduce heat to low; simmer grits until tender and smooth, about 20 minutes, stirring often. Set aside and keep warm.
2. 2 Heat olive oil in a large skillet over medium-high heat. Add ham; cook and stir until crisp. Stir in onion and bell pepper; cook until onion is translucent, about 4 minutes. Add shrimp; cook until just pink, 30 to 45 seconds. Transfer shrimp to a plate; set aside.
3. 3 Pour wine into the skillet; stir, scraping the browned bits of food off the bottom of the skillet with a wooden spoon. Slowly add cream, reduce heat to low, and simmer until thickened, about 10 minutes. Season with salt and black pepper.
4. 4 Divide grits between 2 serving plates; line edges of plates with 10 shrimp. Pour cream sauce over grits; sprinkle servings with green onions.

By Amber Taylor Futch

Ingredients

• ✓ white wine
• chive
• cornstarch
• almond milk
• black pepper
• salt
• thyme
• garlic
• shallot
• cremini mushroom
• olive oil
• green bean
• salt
• water
• brown sugar
• almond
• cooking spray

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a small baking sheet with foil and coat with cooking spray.
2. 2 Toss almonds with brown sugar, 1 tablespoon water, and 1/8 teaspoon salt in a small bowl. Spread on the prepared baking sheet.
3. 3 Bake in the preheated oven, stirring once, until toasted, about 10 minutes. Let cool; break apart clusters.
4. 4 Cook green beans in lightly salted boiling water in a large skillet, covered, about 5 minutes. Drain. Transfer beans to a large bowl of ice water; drain again. Place in a large bowl.
5. 5 Heat oil in skillet over medium-high heat. Add mushrooms, shallots, garlic, thyme, and 1/4 teaspoon each salt and pepper. Cook, stirring, until mushrooms are browned and tender and any liquid has evaporated, about 8 minutes. Add to beans and toss to coat. Transfer to a 1 ½- to 2-quart baking dish.
6. 6 Whisk almond milk, wine, cornstarch, and remaining 1/4 teaspoon each salt and pepper in a small bowl. Add to skillet; cook, stirring, over medium heat until thickened and bubbly, scraping up any browned bits, 4 to 7 minutes. Remove from heat and stir in chives. Pour over bean mixture in the baking dish.
7. 7 Bake until bubbly, about 30 minutes. Sprinkle with almonds. Let stand for 10 minutes before serving.

By coweed

Ingredients

• ✓ white wine
• white sugar
• soy sauce
• chicken broth
• tofu
• salt
• pepper
• cornstarch
• oil
• onion
• tomato
• green bean
• bamboo shoot
• chicken broth
• cornstarch
• water

Instructions

1. 1 In a small bowl, stir together the white sugar, soy sauce, white wine and 1/2 cup of chicken broth. Set the sauce aside.
2. 2 Pat the tofu dry with paper towels, and cut into cubes. Season the cubes with salt and pepper. Sprinkle 1 tablespoon of cornstarch over them on all sides.
3. 3 Heat a little more than 1 inch of oil in a large deep skillet over medium-high heat. If you have a deep-fryer, fill to the recommended level, and heat the oil to 375 degrees F (190 degrees C). When the oil is hot, add the tofu, and fry until golden brown on all sides. Turn occasionally. Remove from the oil with a slotted spoon, and drain on paper towels.
4. 4 In a separate skillet, heat one tablespoon of oil over medium-high heat. Add the onions and green beans; cook and stir for 3 to 5 minutes. Season with salt and pepper. Stir in the tomatoes, and cook until they begin to break apart, about 4 minutes. Add the bamboo shoots, and stir to blend.
5. 5 Stir the sauce into the skillet with the beans, and bring to a boil. Cook for 5 minutes, stirring occasionally. If the liquid starts to evaporate too much, stir in up to 1 cup of chicken broth.
6. 6 Mix together the remaining 2 tablespoons of cornstarch and water until cornstarch is dissolved. Stir this into the sauce in the skillet. Simmer, stirring gently, until the sauce clears and thickens. Add the fried tofu, and stir to coat with the sauce.

By SHARONLIN

Ingredients

• ✓ white wine
• chicken breast
• vegetable oil
• ginger root
• garlic
• salt
• sugar
• green onion

Instructions

1. 1 Pour the white wine into a saucepan of lightly salted water, and place the chicken breasts into the pan. Bring the pan to a boil, reduce the heat, and simmer the chicken until cooked through and white, 8 to 10 minutes. Remove from the heat, and let the chicken cool in the broth. Remove from the broth, and set the chicken aside.
2. 2 Heat the vegetable oil in a skillet over medium-low heat, and stir in the ginger, garlic, salt, and sugar. Reduce heat to low, and cook, stirring occasionally, until the garlic is browned and soft, and the oil is flavored, about 20 minutes. Stir in the green onions, and cook for another 10 minutes, stirring occasionally, until the white parts of the onions are soft.
3. 3 Slice the poached chicken breasts on the bias into slices about 1 inch wide, and arrange attractively on a plate. Spoon the green onion mixture over the chicken breasts, and serve.

By Kelly Joy

Ingredients

• ✓ white wine
• hoisin sauce
• sugar
• soy sauce
• tomato paste
• garlic
• hot pepper sauce
• baby back rib

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine hoisin sauce, sugar, soy sauce, tomato paste, white wine, garlic, and hot sauce in large bowl; mix well.
3. 3 Place riblets in a large roasting pan. Bake in the preheated oven, uncovered, for 45 minutes. Pour sauce over riblets; toss to coat. Continue baking until riblets are tender and sauce has thickened, stirring often, about 45 minutes more.

By Food Fighter

Ingredients

• ✓ white wine
• pork chop
• soy sauce
• garlic
• sugar
• five-spice powder
• vegetable oil
• cornstarch

Instructions

1. 1 With a sharp knife, make several small slits near the edges of the pork chops to keep them from curling when fried.
2. 2 Combine soy sauce, garlic, sugar, white wine, and five-spice powder in a large resealable plastic bag. Place chops into the bag and seal tightly. Carefully massage chops until well coated with marinade. Refrigerate for at least 1 hour, turning the bag over every so often.
3. 3 In a large skillet, heat enough vegetable oil to fill the skillet to a depth of about 1/2 inch. Remove chops from resealable bag without wiping off marinade. Lightly sprinkle cornstarch on both sides of the chops.
4. 4 Carefully add chops to skillet; cook, turning once, until golden brown on both sides and cooked through. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

By SHARONLIN

Ingredients

• ✓ white wine
• cooking spray
• swai fish
• margarine
• lemon juice
• cilantro
• garlic
• salt
• black pepper
• paprika

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a shallow pan or baking sheet with cooking spray.
2. 2 Place fish fillets into the prepared pan.
3. 3 Melt margarine in a saucepan over medium heat. Mix white wine, lemon juice, cilantro, garlic, salt, and black pepper into melted margarine; simmer for 2 minutes.
4. 4 Generously spoon sauce over fish fillets. Sprinkle fillets with paprika.
5. 5 Bake in the preheated oven until fish flakes easily with a fork, 10 to 12 minutes.

By Allie

Ingredients

• ✓ white wine
• olive oil
• onion
• garlic
• ginger
• shrimp
• snow pea
• salt
• pepper
• cilantro

Instructions

1. 1 Heat olive oil in a large skillet over medium heat. Stir in onions, and cook until they turn golden brown, about 10 minutes. Stir in the garlic and ginger, cook for 1 minute, then pour in wine, and bring to a boil.
2. 2 Add the shrimp, and cook until they begin to turn pink, about 3 minutes. Add snow peas, and cook until they begin to soften, about 2 minutes. Season to taste with salt and pepper. Stir in chopped cilantro and serve immediately.

By flash1400

Ingredients

• ✓ white wine
• soy sauce
• pear juice
• sugar
• garlic
• sesame oil
• sesame seed
• black pepper
• monosodium glutamate
• beef rump roast
• onion

Instructions

1. 1 In a large bowl, mix together soy sauce, pear juice, sugar, garlic, sesame oil, sesame seeds, black pepper, and monosodium glutamate; add beef and onions. Stir to coat, cover, and refrigerate for 1 hour.
2. 2 Preheat a grill pan over high heat and brush with oil; add beef and onions. Cook, turning to brown evenly, for 3 to 6 minutes, or until done.

By Wuchong Keller

Ingredients

• ✓ white wine
• olive oil
• apple
• celery
• green bell pepper
• onion
• chicken tenderloin
• gochujang
• lemon pepper
• white sugar
• garlic
• black pepper

Instructions

1. 1 Heat the olive oil in a skillet over medium heat. Stir in the apple, celery, bell pepper, and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the chicken, hot pepper paste, white wine, lemon pepper, sugar, garlic, and pepper. Cook the chicken until no longer pink in the center, about 5 minutes.

By mirikim03

Ingredients

• ✓ white wine
• all-purpose flour
• red pepper flake
• pork tenderloin
• cooking oil
• marsala wine
• coconut milk
• peanut butter
• beef bouillon
• curry powder
• garlic
• onion
• mushroom

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Oil a large casserole dish. Combine flour and red pepper flakes in a large resealable plastic bag; add pork, seal, and shake to coat.
2. 2 Heat oil in a large skillet or wok over medium-high heat. Brown tenderloin in hot oil, stirring frequently. Drain meat on paper towels, then arrange in the bottom of the prepared casserole dish.
3. 3 In the same pan the pork was cooked in, mix together wine, coconut milk and peanut butter over low heat. Crumble bouillon cubes into the mixture, and season with curry powder. Heat until warm, and then stir in the garlic, onion, and mushrooms. Pour over meat in the casserole dish.
4. 4 Bake in preheated oven for 45 minutes.

By BECKIL

Ingredients

• ✓ white wine
• cooking spray
• pork rib
• salt
• black pepper
• hoisin sauce
• sugar
• soy sauce
• tomato paste
• garlic
• chili-garlic sauce
• five-spice powder

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a slow cooker insert with cooking spray.
2. 2 Spread pork ribs evenly on a baking sheet; season with salt and pepper.
3. 3 Bake in the preheated oven until lightly browned, about 30 minutes.
4. 4 Meanwhile, whisk together hoisin sauce, sugar, soy sauce, white wine, tomato paste, garlic, chili-garlic sauce, and five-spice powder in a medium bowl until well combined.
5. 5 Transfer pork ribs to the prepared slow cooker insert. Cover evenly with hoisin sauce mixture.
6. 6 Cook on Low, stirring halfway through, until pork ribs are tender, about 8 hours.

By SUNKIST2

Ingredients

• ✓ white wine
• olive oil
• shrimp
• garlic
• garlic powder
• ginger
• brown sugar
• sesame seed
• teriyaki marinade
• teriyaki sauce
• stir-fry vegetable
• white rice

Instructions

1. 1 Heat oil in a wok over medium heat. Add shrimp, garlic, garlic powder, and ground ginger. Cook until shrimp pink and opaque, 3 to 5 minutes.
2. 2 Add brown sugar, sesame seeds, white wine, teriyaki marinade, and teriyaki sauce, and bring to a boil. Add frozen vegetables and return to a boil. Reduce heat to a simmer. Cover and cook until vegetables are defrosted and crisp-tender, 10 to 15 minutes.
3. 3 Serve over rice.

By Kristi Celaya

Ingredients

• ✓ white wine
• ✓ white wine
• pork baby back rib
• soy sauce
• sesame oil
• garlic
• ginger root
• five-spice powder
• black pepper
• hoisin sauce
• honey
• sesame oil
• brown sugar
• five-spice powder
• garlic powder
• black pepper

Instructions

1. 1 Peel membrane off the bone side of ribs, if desired. Poke meat all over with a fork; place ribs in a resealable plastic zip-top bag.
2. 2 Mix soy sauce, white wine, sesame oil, garlic, ginger, five-spice, and black pepper together. Pour over the ribs in the bag, seal, and marinate at least 1 hour, ideally overnight. Shake bag occasionally.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). Remove ribs from marinade and place in a greased baking pan. Discard marinade.
4. 4 Bake in the preheated oven, turning once, until meat pulls away easily from the bone, 50 to 55 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
5. 5 Meanwhile, mix hoisin sauce, honey, sesame oil, wine, brown sugar, five-spice, garlic powder, and pepper together for the BBQ sauce. Preheat an outdoor grill for medium heat and lightly oil the grate. Keep ribs wrapped in aluminum foil until ready to grill.
6. 6 Grill ribs over medium-low to medium heat, brushing with the BBQ sauce, until sauce is thick and ribs are heated through, with some grill marks, 15 to 20 minutes. Do not overcook or they will become dry. Slice before serving.

By Russell Lee

Ingredients

• ✓ white wine
• soy sauce
• chicken broth
• olive oil
• black pepper
• basil
• parsley
• mustard powder
• ginger
• white sugar
• onion
• sesame oil
• lime juice
• dijon mustard
• garlic
• turkey tenderloin

Instructions

1. 1 Mix soy sauce, white wine, chicken broth, olive oil, pepper, basil, parsley, mustard powder, ginger, sugar, onion, sesame oil, lime juice, Dijon, and garlic together in a small bowl; pour into a resealable plastic bag. Add turkey, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 30 minutes.
2. 2 Preheat the oven to 400 degrees F (200 degrees C). Remove turkey from the marinade and shake off excess; place turkey into a 2-quart glass baking dish.
3. 3 Bake in the preheated oven until no longer pink in the center and the juices run clear, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
4. 4 While the turkey is cooking, pour marinade into a small saucepan and bring to a boil. Reduce heat to medium-low and simmer for 10 minutes.
5. 5 Slice turkey and serve with sauce.

By lisamarie13

Ingredients

• ✓ white wine
• soy sauce
• green onion
• hoisin sauce
• vegetable oil
• cornstarch
• sugar
• ginger
• garlic
• five-spice powder
• salt
• black pepper
• chicken breast
• peanut oil
• aluminum foil

Instructions

1. 1 Mix soy sauce, green onion, hoisin sauce, vegetable oil, white wine, cornstarch, sugar, ginger, garlic, five-spice powder, salt, and black pepper in a large bowl. Stir chicken cubes into the sauce to coat; marinate in refrigerator for 2 hours.
2. 2 Place 1 to 2 chicken cubes onto a square of aluminum foil and fold the foil diagonally to make a triangle. Fold the edges over tightly several times, about 1/4 inch per fold, squeezing as much air as possible out of the packet. Repeat with remaining ingredients and foil.
3. 3 Pour 1 cup peanut oil, or as needed, into a heavy skillet (such as a cast-iron pan) to a depth of 1/2 inch; heat over medium heat until oil is shimmering.
4. 4 Gently lay the chicken packets, working in batches if necessary, into the hot oil and cook until chicken is no longer pink and the juices run clear (open a test packet to be sure), about 5 minutes per side. Drain packets on paper towels. Serve chicken in foil wrappers and let diners unwrap their own.

By seanbhalliday

Ingredients

• ✓ white wine
• vegetable oil
• pork loin
• salt
• butter
• green bell pepper
• onion
• garlic
• all-purpose flour
• white sugar
• red wine vinegar
• water
• soy sauce
• ketchup
• black pepper

Instructions

1. 1 Heat oil in a large skillet over high heat. Place the pork in the oil and sprinkle with salt. Fry for 5 to 10 minutes, or until brown on all sides. Remove the pork from the oil, cover with foil to keep warm, and set aside.
2. 2 In the same skillet over medium heat melt the butter. Mix in the bell pepper, onion, and garlic and saute for 5 minutes. Stir in the flour and sugar and cook for 1 minute. Stir in the wine, vinegar, and water. Mix in the soy sauce, ketchup, and black pepper. Reduce heat to low and let simmer for 5 minutes, or until the sauce has thickened. Return the pork pieces to the skillet and stir until well combined.

By FURFNSLO

Ingredients

• ✓ white wine
• lemon
• arugula
• green onion
• parsley
• basil
• bean sprout
• tomato
• chicken
• black pepper
• red pepper flakes
• salt
• sugar
• garlic
• olive oil
• lemon juice
• coconut milk
• spaghetti

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain and return spaghetti to pot.
2. 2 Whisk coconut milk, white wine, lemon juice, olive oil, garlic, sugar, salt, red pepper flakes, and black pepper in a small saucepan over medium heat; simmer until flavors combine, 5 to 6 minutes.
3. 3 Stir chicken, tomatoes, bean sprouts, basil, parsley, and green onions into pasta; cook over low heat until warmed through, 3 to 5 minutes. Add coconut sauce; stir to combine. Serve pasta over a bed of arugula. Sprinkle with lemon zest.

By jennifermcham

Ingredients

• ✓ white wine
• chicken thigh
• chipotle chile-flavored olive oil
• soy sauce
• red pepper flakes
• olive oil
• sugar snap pea
• onion
• red bell pepper
• orange bell pepper
• garlic
• garlic pepper seasoning
• ginger
• cornstarch
• water
• mushroom

Instructions

1. 1 Mix chicken, chipotle-flavored olive oil, soy sauce, and red pepper flakes together in a bowl; set aside.
2. 2 Heat garlic-flavored olive oil in a wok or large skillet over medium heat; cook and stir snap peas, onion, bell peppers, and garlic until partially tender, about 5 minutes.
3. 3 Add chicken mixture, white wine, garlic pepper seasoning, and ground ginger; cook and stir until chicken is almost cooked through, about 5 minutes.
4. 4 Whisk cornstarch and water together in a small bowl until dissolved; stir into pan. Add mushrooms; cook and stir until sauce is thickened and chicken is no longer pink in the center, about 5 minutes more.

By Jennifer Baker

Ingredients

• ✓ white wine
• red pepper flakes
• sriracha sauce
• lime juice
• garlic
• ginger
• white sugar
• sesame oil
• olive oil
• soy sauce
• rice vinegar
• sesame seed
• mushroom
• onion
• cilantro
• carrot
• bean sprout
• udon noodle

Instructions

1. 1 Remove udon noodles from outer bag. Pierce inner pouch several times; place on a microwave-safe plate. Microwave until tender, about 90 seconds.
2. 2 Transfer noodles to a large bowl; stir in bean sprouts, carrot, cilantro, onion, mushrooms, and sesame seeds.
3. 3 Combine rice wine vinegar, soy sauce, olive oil, sesame oil, sugar, ginger, garlic, lime juice, white wine, Sriracha sauce, and red pepper flakes in a small bowl until sugar dissolves. Pour vinaigrette over noodle mixture; toss to combine. Refrigerate until flavors blend, at least 4 hours.

By Priscilla M Chabal

Ingredients

• ✓ white wine
• white rice
• green onion
• black pepper
• salt
• peanut
• chicken broth
• red bell pepper
• zucchini
• peanut oil
• cornstarch
• water
• ketchup
• sesame oil
• chili paste
• white vinegar
• garlic
• brown sugar
• rice vinegar
• chicken breast
• brown sugar
• soy sauce
• green onion

Instructions

1. 1 Whisk 3 finely chopped green onion white parts, 1 tablespoon white wine, 1 tablespoon soy sauce, and 1 teaspoon brown sugar together in a bowl. Add chicken pieces; toss to coat. Cover bowl; refrigerate for 1 hour.
2. 2 Whisk rice wine vinegar, remaining 2 tablespoons white wine, 2 tablespoons brown sugar, garlic, white vinegar, remaining 1 tablespoon soy sauce, sambal chili paste, sesame oil, and ketchup together in a bowl; set aside.
3. 3 Whisk water and cornstarch together in a separate small bowl; set aside.
4. 4 Heat peanut oil in a heavy duty, nonstick skillet over high heat. Add chicken; cook and stir until chicken begins to brown, about 2 minutes.
5. 5 Stir in zucchini and bell pepper; cook 2 minutes. Add chicken broth; stir.
6. 6 Stir in vinegar mixture; cook and stir until vegetables are tender and chicken is no longer pink in centers, about 2 minutes. Stir in cornstarch mixture until sauce is thickened, about 30 seconds; remove from heat.
7. 7 Toss in peanuts; season with salt and black pepper. Stir in ¼ cup green onion tops. Serve over white rice.

By John Mitzewich