I will be preparing a stir-fry entree, served with rice, consisting of:
- Chicken, seared after applying the spice rub, then sauteed with citrus (lemon and lime).
- Red and yellow bell peppers, carrots, and (possibly) baby corn
- A sweet, thin chili sauce, applied sparingly; the stir fry will not be swimming in it
- Spices (dry), used as a rub for the chicken and (lightly) applied to the vegetables during frying: salt, garlic (only a little), ginger, several different kinds of pepper (mostly hot)
This will be a substantially hot dish, enough so that the average restaurant patron would complain and send it back. The citrus also comes through quite strongly in the chicken. The dish works quite well, with the main tastes being hot and acid, accompanied by an undercurrent of sweetness.
I'm entertaining and a wine is required, but, as I don't often drink it with this style of cuisine or flavor profile, I don't know what would make a good accompaniment. I'm leaning towards something mildly sweet, dry and crisp, but I'm unsure how it would get along with the citrus.