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Asian Fusion Chicken Tornadoes Paired with Rhapsody Zinfandel

Asian Fusion Chicken Tornados Over Soba Noodles.

· Four Chicken Breasts, no skins and no bones, cut into round slices and secured with twine.
· One Bag of Soba Noodles.
· 2 Tablespoons of Thai sauce.
· 1 tablespoons of Peanut Butter, smooth
· One small vine-ripe tomato seeded and diced.
· One teaspoon of capers*
· Four green olives diced very small*
· 1/2 teaspoon of tomato paste*
· 1-2 Tablespoons of dried Thai seasonings (any brand)
· 1/2 Cup of Rhapsody Zinfandel
· 2 Tablespoons of olive oil (inexpensive if you like)
* You may choose to use 3 Tablespoons of Bruschetta topping (any brand) for shortcut.
 
Directions:
· Add the ½ Cup of Rhapsody Zinfandel to the heated sauce. Let reduce by one third, or slightly thickened. Turn off heat and add chicken when ready.
· Once chicken is cooked, take out of the oven, allow to rest a couple of minutes, then add the chicken with the juices to the sauce. Turn off oven and move the chicken in the sauce to the oven until ready to plate.
 
Soba Noodles:
·  To the boiling water, add the noodles. Check for doneness periodically while sautéing the other ingredients.
· Mince 1 t of fresh garlic, 2T of ginger root, ¾ carrots, match stick sliced, and ½ C green onions diced diagonally. Set aside
· Combine rice wine vinegar, (or other liquid) with broth and cornstarch and set aside.
· In a medium pan, sauté the minced garlic, ginger, carrots and green onions.
· Add the combined liquids with cornstarch and allow to cook at moderate heat for 4 minutes.
· Do not allow to dry, add a little water if necessary.
· Once noodles are done, drain, then immediately add to the pan with the liquids, remove from heat and toss to coat.
 
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