Vietnamese Stir-fried Chicken with Nuts and California Raisins
Courtesy of California Raisin Marketing Board
Serve With:
Servings: 4
Steamed rice. Prep Time: 30 Min. Cook Time: 15 Min. What you need:
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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 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! Nutritional information:
Calories: 650; Total Fat: 18g; Saturated Fat: 3g; Cholesterol: 70mg; Total Carbs: 88g; Fiber: 6g; Protein: 38g; Sodium: 4380mg;
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