Recipe Details

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

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

  • Servings: 4


Stir-fry Sauce
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


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).


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.