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