Vietnamese Stir-fried Chicken with Nuts and California Raisins
Courtesy of California Raisin Marketing Board
Serve With:
Steamed rice.
Servings: 4
Steamed rice.
Prep Time: 30 Min.
Cook Time: 15 Min.
What you need:
Stir-Fry Sauce:
* 1 c. chicken stock
* 3/4 c. fish sauce
* 3/4 c. granulated sugar
Stir-Fry:
* 2 whole boneless, skinless chicken breast
* canola oil or peanut oil
* salt, to taste
* 1/2 c. Chinese dates
* 1/2 c. California raisins
* 1/2 c. cashews
* 1/2 c. walnuts
* 1/2 c. ginkgo nuts
* 2 Tbsp. rice wine
* 1 c. chicken stock
* 3/4 c. fish sauce
* 3/4 c. granulated sugar
Stir-Fry:
* 2 whole boneless, skinless chicken breast
* canola oil or peanut oil
* salt, to taste
* 1/2 c. Chinese dates
* 1/2 c. California raisins
* 1/2 c. cashews
* 1/2 c. walnuts
* 1/2 c. ginkgo nuts
* 2 Tbsp. rice wine
What to do:
Stir-fry Sauce:
1. Mix chicken stock, fish sauce and sugar together. Cover and store in refrigerator. (Sauce can be made up to one month in advance).
Stir-fry:
1. Have all ingredients ready. Cut chicken into 3/4-inch cubes. Rub with 1 Tbsp. oil to coat meat and salt to taste; set aside.
2. Soak dates and raisins in warm water for 10 min.; drain.
3. Boil fresh ginkgo nuts in water until tender; then peel off the outer skin or purchase already peeled.
4. Heat a couple Tbsp. of oil in pan or wok. Add walnuts and cashews; fry until golden brown. (If the walnuts taste bitter, make a new batch. You probably overcooked them). Set aside.
5. Add 2 Tbsp. oil to preheated wok. Heat to smoking. Add chicken cubes. Sauté until lightly browned. Drain off any excess oil. Add dates, raisins and nuts. Stir in rice wine and 3 Tbsp. stir-fry sauce. (You will have extra stir-fry sauce. Keep it refrigerated for future use). Cook until heated through. Serve over steamed rice.
Visit www.loveyourraisins.com/recipes/ for more raisin recipes!
1. Mix chicken stock, fish sauce and sugar together. Cover and store in refrigerator. (Sauce can be made up to one month in advance).
Stir-fry:
1. Have all ingredients ready. Cut chicken into 3/4-inch cubes. Rub with 1 Tbsp. oil to coat meat and salt to taste; set aside.
2. Soak dates and raisins in warm water for 10 min.; drain.
3. Boil fresh ginkgo nuts in water until tender; then peel off the outer skin or purchase already peeled.
4. Heat a couple Tbsp. of oil in pan or wok. Add walnuts and cashews; fry until golden brown. (If the walnuts taste bitter, make a new batch. You probably overcooked them). Set aside.
5. Add 2 Tbsp. oil to preheated wok. Heat to smoking. Add chicken cubes. Sauté until lightly browned. Drain off any excess oil. Add dates, raisins and nuts. Stir in rice wine and 3 Tbsp. stir-fry sauce. (You will have extra stir-fry sauce. Keep it refrigerated for future use). Cook until heated through. Serve over steamed rice.
Visit www.loveyourraisins.com/recipes/ for more raisin recipes!
Nutritional information:
Calories: 650; Total Fat: 18g; Saturated Fat: 3g; Cholesterol: 70mg; Total Carbs: 88g; Fiber: 6g; Protein: 38g; Sodium: 4380mg;