Recipe Details

Vietnamese Stir-fried Chicken with Nuts and California Raisins
Courtesy of

Vietnamese Stir-fried Chicken with Nuts and California Raisins

A quick stir-fry of chicken breasts, California raisins and nuts.

  • Servings: 4

Ingredients

Stir-fry Sauce
1 cp Chicken Stock
3/4 cp Fish Sauce
3/4 cp Granulated Sugar
Stir-fry
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

Directions

Stir-fry Sauce

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

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.