This Month's Recipe
Hot Pepper Peach Grilled Chicken With Veggie Stir Fry

Ingredients:

Preparation:
Season chicken with salt and pepper. Heat a grill pan on medium high heat and brush with Republic of Tea Stir Fry Oil. Grill chicken for 4 minutes per side, until nicely browned. Turn chicken 1/4 turn each time you flip chicken to create grill marks. Continue cooking until juices run clear and chicken reach 165° internal temperature.

When chicken is cooked through, glaze with Rothschild Farms Hot Pepper Peach Preserves and flip to each side to sear preserves onto chicken. Remove chicken from pan and keep warm.

Immediately after cooking chicken, deglaze pan by adding 1/4 cup Robert Mondavi Private Selection Chardonnay and scraping up any browned bits from bottom of pan. Add additional 2 tablespoons of Republic of Tea Stir Fry Oil to pan and cook sliced garlic until lightly browned and fragrant, about 1 - 2 minutes.

Add TFM Stir Fry Kit vegetables and fresh gingerroot and stir for about 3 - 5 minutes, until vegetables are tender. Combine remaining 2 tablespoons Robert Mondavi Private Selection Chardonnay, cornstarch and soy sauce. Pour mixture over vegetables and toss to coat. Allow sauce to thicken slightly and remove to platter.

Plate by placing Peach Grilled Chicken on top of vegetables and drizzle with Sesame Oil.