Wok fried chicken with chilies, cashews and dates
This is a really yummy and easy to make post work supper that can be on the table in about 20 minutes.
Ingredients
Method
Ingredients
- SERVES 2
- 4 tablespoon Sesame Oil
- 1 inch piece of fresh ginger, sliced
- 8 garlic cloves, smashed and peeled
- 1 bunch of salad onions with the white and green parts all chopped into 2-inch lengths
- 3 Red chilies, with the tops cut off and the seeds removed from inside. Then chop the chilies into circular slices
- 1/2 cup Unsalted, roasted cashew nuts
- 2 Chicken breasts, cut into bite sized chunks
- 1/3 cup Rice wine
- 3 tablespoon Dark soy sauce
- 4 Medjool Dates, pitted and sliced into quarters
- A handful of torn fresh basil leaves
Method
one. Heat a 12-inch skillet or wok over high heat until it’s very hot, at least 2 minutes. Add 2 tablespoons of the sesame oil to the wok and swirl it around; the oil should thin on contact. When the oil is hot, add the ginger, garlic, scallions, and chiles. Stir-fry until the garlic is golden at the edges, 2 to 3 minutes.
two. Add the remaining 2 tablespoons sesame oil, the cashews, and the chicken, and stir-fry until the chicken starts to brown, 4 to 5 minutes (reduce the heat if the cashews are browning too quickly). Add the rice wine, soy sauce, and dates; simmer until the sauce has reduced to a syrupy consistency and the chicken is cooked through, 5 to 7 minutes.
three. Stir in the basil, sprinkle with rice vinegar, and serve over rice.
Serving Suggestion. A squeeze of fresh lime and some cooked rice
Possible Amendment.