- MAKE 2 or 3 shallow cuts, about 1/4-in. deep, diagonally across surface of the chicken breasts. Stir rice vinegar, tamari (or soy sauce) and chili-garlic sauce with brown sugar in a medium bowl. Coat chicken with vinegar mixture.
- HEAT a large non-stick frying pan over medium. Add canola oil, then chicken. (Do not discard marinade.) Cook chicken 4 min. Flip and continue cooking, covered, until springy when touched, 4 to 6 more min. Transfer to plates.
- RETURN pan to heat and add carrots along with reserved marinade. Cook carrots until tender-crisp, about 5 min. Drizzle with dark sesame oil and stir in green onions. Serve with chicken.
Spicy chicken and carrots
Pair it with: A New World white blend.
This fresh, medium-bodied blend fits right in with the garlic and chili in this chicken dish. Be prepared for an alluring nose of papaya, pineapple, lime cordial and tarte Tatin.
Our pick: Shingleback Haycutters Sauvignon Blanc/Semillon, Australia, $16.