Stir Fried Chicken and Green Peppers Recipe

Food and Wine’s April 2018 edition was called “The Spring Wine Issue”.  One particular article by the author of “The Flavor Matrix”, James Briscione caught my eye.  Well, actually, what caught my eye was the wok filled with strips of chicken, green peppers and cilantro.  The prescribed pairing was a Sauvignon Blanc preferably one from New Zealand. The wine was described as having flavors of hay, green grass and floral herbs that pair especially well with the spicy, peppery flavors of coriander and cumin.  I couldn’t wait to make it. And then I couldn’t wait to amp it When I tasted it, I was instantly reminded of the flavors of Xi’an Famous Foods, a New York-only success story and another chapter of Chinese cooking in America.   The…