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A quick stir-fry of chicken breasts, California raisins and nuts.
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|1 cp Chicken Stock|
|3/4 cp Fish Sauce|
|3/4 cp Granulated Sugar|
|2 whole Skinless Chicken Breasts|
|2 tbsp Peanut Oil or canola oil|
|pnch Salt to taste|
|1/2 cp Chinese Dates|
|1/2 cp California Raisins|
|1/2 cp Ginkgo Nuts|
|1/2 cp Walnuts|
|1/2 cp Cashews|
|2 tbsp Rice Wine|
Mix chicken stock, fish sauce and sugar together.
Cover and store in refrigerator. (Sauce can be made up to one month in advance).
Have all ingredients ready.
Cut chicken into 3/4-inch cubes.
Rub with 1 tablespoon oil to coat meat and salt to taste; set aside.
Soak dates and raisins in warm water for 10 minutes; drain.
Boil fresh ginkgo nuts in water until tender; then peel off the outer skin or purchase already peeled.
Heat a couple tablespoons 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.
Add 2 tablespoons oil to preheated wok. Heat to smoking.
Add chicken cubes. Saute until lightly browned. Drain off any excess oil.
Add dates, raisins and nuts.
Stir in rice wine and 3 tablespoons stir-fry sauce. (You will have extra stir-fry sauce. Keep it for future use).
Cook until heated through.
Serve over steamed rice.