Name: Rye Whiskey Stir-Fry
Yield: 4 Servings
Ingredients: ¼ cup pecans; 4 tablespoons vegetable oil, divided, plus more for frying (about 4 cups); 3 green plantains, peeled, halved crosswise, thinly sliced on a mandoline; Kosher salt; ½ pound green beans, trimmed, cut into 3-inch pieces; 2 carrots, thinly sliced on a diagonal; 1 ½-inch piece ginger, finely grated; 2 garlic cloves, finely grated; 2 cups apple cider; ½ cup red curry paste; 2 tablespoons fish sauce (such as nam pla or nuoc nam), divided; 5 scallions, green and white parts separated, thinly sliced on a diagonal; 1 Fresno chile, thinly sliced; 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces; ¾ cup rye whiskey; Cilantro leaves with tender stems (for serving); A deep-fry thermometer

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Alex Lau

If you’re nervous about igniting the whiskey (honestly, who wouldn’t be), or you have an electric stove, simply let the spirit reduce in the pan. The flavor will be the same. On the other hand, if you’re into kitchen pyrotechnics, just do that step carefully and with the pan extended as far from your body as possible. This was created in partnership with Chef Watson.

Recipe notes