Spicy Chicken Stir Fry

Serve with Schramsberg Crémant
Serves 2


  • 1 tablespoon sesame oil, divided in half
  • 1⁄4 cup sliced onions
  • 1⁄4 cup sliced carrots
  • 1⁄4 cup sliced celery
  • 2 boneless, skinless chicken breasts cut into 1′′ cubes
  • 1⁄4 cup sliced yellow or red bell peppers
  • 1⁄4 cup sliced green onions
  • 1 teaspoon crushed red pepper flakes
  • 2 tablespoons sliced, blanched Almonds
  • 1⁄4 cup Schramsberg Crémant
  • juice of half an orange
  • 4 tablespoons soy sauce
  • 1 teaspoon sugar
  • 1 tablespoon toasted sesame seeds


  • Heat skillet, or wok, until very hot and add 1⁄2 tablespoon of sesame oil.
  • Add onions, carrots and celery and cook for about 5 minutes or until onions start to brown slightly. Remove from pan.
  • Add remaining 1⁄2 tablespoon sesame oil to pan, and heat until almost smoking.
  • Add chicken and cook until it starts to brown, stirring frequently.
  • Add bell peppers, green onions, red pepper flakes and almonds and cook for 3 minutes more.
  • Deglaze pan with Schramsberg Crémant and cook for about 1 minute.
  • Add orange juice, soy sauce and sugar. Reduce until sauce becomes like a glaze.
  • Return onions, carrots and celery to pan and stir to incorporate into sauce.
  • Heat thoroughly and serve immediately over white rice, sprinkled with toasted sesame seeds.


Submitted by Brendan Lawson, Santa Fe Springs, CA, Camp Schramsberg, September 2005

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