Sesame Chicken with Date and Cashew

Chef's notes#

You'll need a decent-sized wok or large skillet to cook this. All of the ingredients are cooked in one pan and served on top of Jasmine rice (but just about any type of white rice or blend will work).

Details#

• ⏲️ Prep time: 15 minutes
• 🍳 Cook time: 20 minutes
• 🍽️ Servings: 2

Ingredients#

• 2 tbsp of toasted sesame oil
• 6 thin slices of peeled fresh ginger (don't use powdered)
• 3-4 cloves of garlic, smashed
• 4 scallions, sliced into 1/2 inch pieces (use both white and green parts)
• 2 sliced dried red chili peppers or 1/2 teaspoon of dried chili flakes
• 2 boneless and skinless chicken breasts or thighs, cut into bite-size chunks
• 1/3 cup of toasted cashews (these can be prepared in a toaster oven or on the stovetop in advance)
• 3 tablespoons of rice wine or dry sherry
• 2-3 teaspoons of soy sauce
• 4 dates, pitted and sliced thinly
• 1-2 cups of fresh basil leaves
• Juice of one lime

Directions#

1. Slice and season the chicken with salt and pepper
2. Add 1 tablespoon of oil to the skillet
3. When hot, add the ginger, garlic, scallions and chili and stir-fry for 2-3 minutes
4. Add 1 more tablespoon of oil along with the chicken and cashews
5. Cook for 5 minutes, turning the chicken over to cook throughout
6. Add rice wine, soy sauce, and dates
7. Turn down the heat and allow to simmer for another 5-6 minutes until the sauce is reduced
8. Stir in the basil so it begins to wilt
9. Add equal amounts of lime juice to both the chicken stir-fry and the rice
10. Plate the stir-fry over the rice