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Recipe Vietnamese Stir-fried Chicken with Nuts and California Raisins (Chicken)

Home Cooking Recipes
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Required Ingredients:

  • 1 cup chicken stock
  • 3/4 cup fish sauce
  • 3/4 cup granulated sugar
  • Stir-fry
  • 2 whole boneless, skinless chicken breasts
  • Canola or peanut oil
  • Salt, to taste
  • 1/2 cup Chinese dates
  • 1/2 cup California raisins
  • 1/2 cup ginkgo nuts
  • 1/2 cup walnuts
  • 1/2 cup cashews
  • 2 tablespoons rice wine

Preparing/Cooking:

  • 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.
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