Every now and then, I like to play a game I call "Pantry Roulette". Sounds dangerous and like I'm living on the edge, right? Nope. I'm just a hungry almost 30 year old who sees what ingredients she has readily available and makes a meal out of them!
So here's what I had on hand: leftover grilled chicken, califlower, carrots, kale, craisins, and quinoa. I decided to throw all this in the wok with some sweet chili sauce, garlic, soy sauce and wah-la! I'll attach the recipe at the bottom.
I already knew in my head I wanted this sucker to be SPICY. What goes with spicy? IPA. This meal was going to have enough salt from the soy sauce so that led me to grab an Imperial IPA out of the fridge. Introducing Evil Twin Molotov Cocktail. Clocking in at 13% ABV, this fella is not for the faint of heart.
To be totally honest, this beer wasn't as "hot" as one might expect. The nose was exploding with notes of juicy mandarin oranges, pine & citrus. I could already tell this was going to be magical with my stir fry! The palate echoed those flavors along with a sweetness mid palate finishing in a slick bitter finish.
Molotov Cocktail was a perfect companion to this dish. The nutty notes of the beer matched those found in the quinoa while the mandarin orange, citrusy qualities from the malts and hops added another dimension of flavor that complimented the Asian flair I was going for. The sweetness of the beer helped soothe the flames from the massive amounts of Sriracha I added on top! The oily texture of the beer was a pleasant sensation in contrast with the grainy texture of the quinoa and crunch of the veggies.
I give this pairing an A+! Try your own game of #PantryRoulette and tell me what you come up with. Don't be afraid to get weird. Cheers, weirdos!
1 cup cooked quinoa
1 grilled or boiled chicken breast shredded
1 cup chopped califlower
1 cup chopped kale
1 carrot cut into thin medallions
1/2 cup reduced sugar craisins
1 clove garlic
Soy sauce, sweet chili sauce, Sriracha
Heat up your wok with whatever oil you have on hand (I was looking for sesame oil but had ginger wok oil...it added a citrusy flavor). Once it's nice and hot, toss in the kale, carrots and califlower. I cooked mine until the kale was bright green and wilted. I like my veggies with some crunch, so if you don't, cook your carrots and califlower before you add the kale. Next, add in your garlic, craisins and quinoa. Toss around for a few minutes then throw in your chicken. Add a heaping tablespoon of sweet chili sauce and about 4 tablespoons soy sauce. Stir fry for another few minutes. Plate your food and top with sesame seeds and Sriracha! And of course, must use chop sticks. Enjoy!
Welcome to my blog! I want to show the world a simple meal paired with craft beer can elevate their dining experience to unique levels. Cheers!