Recipe

Vietnamese Stir-fried Chicken with Nuts and California Raisins

by: Chef Charles Phan

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

Details

Serves:

INGREDIENTS

Stir-fry Sauce

1 c. chicken stock
3/4 c. fish sauce
3/4 c. granulated sugar

Stir-fry

2 whole boneless, skinless chicken breasts
Canola or peanut oil
Salt, to taste
1/2 c. Chinese dates
1/2 c. California raisins
1/2 c. ginkgo nuts
1/2 c. walnuts
1/2 c. cashews
2 tbsp. rice wine

PROCEDURE

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. Sauté 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.

Nutrition Information (per serving)

Calories 650(24% from fat); Total Fat 18g (sat 3g, mono 7g, poly 7g); Cholesterol 70mg; Protein 38g; Carbohydrates 88g; Fiber 6g; Iron 4mg; Sodium 4380mg; Calcium 86mg