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.

Ingredients

Stir-fry Sauce

  • 1 Cup chicken stock
  • 3/4 Cup fish sauce
  • 3/4 Cup granulated sugar

Procedure

Stir-fry

  • 2 whole boneless, skinless chicken breasts (6 ounces each)
  • Canola or peanut oil
  • Salt; to taste
  • 1/2 Cup Chinese dates
  • 3/4 Cup California raisins
  • 1/2 Cup ginkgo nuts
  • 1/2 Cup walnuts
  • 1/2 Cup cashews
  • 2 Tablespoons rice wine

Nutrition Facts Per Serving

Calories 450 (Calories from Fat 26%); Total Fat 14 ( Saturated Fat 2; Trans Fat 0; ); Cholesterol 50; Sodium 2050; Potassium 637; Total Carbohydrate 60; Dietary Fiber 4; Sugars 49; Protein 25; Calcium 48; Iron 2;

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