Search Thousands of Recipes Here:
 
My Shopping List (0)
Vietnamese Stir-fried Chicken with Nuts and California Raisins
Courtesy of California Raisin Marketing Board
Serve With:
Steamed rice.
Servings: 4
Prep Time: 30 Min.
Cook Time: 15 Min.
What you need:
(click + to add ingredients to your shopping list)
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;