Door5NutChix

Vietnamese Stir-fried Chicken with Nuts and California Raisins

Submitted by: Charles Phan

A quick stir-fry of chicken breasts, California raisins and nuts.

Details

INGREDIENTS

    Stir-fry Sauce

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

    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

    PROCEDURE

    Posted August 11, 2011 by Melinda
    A quick stir-fry of chicken breasts, California raisins and nuts.

    • Ready Time :
      0 min

    Servings

    6

    Ingredients

      Stir-fry Sauce

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

      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

      Directions

      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.

      Nutrition Facts Per Serving

      Calories 450 (26% from fat); Total Fat 14g (sat 2g, mono 5g, poly 5g, trans 0g ); Cholesterol 50mg; Protein 25g; Carbohydrate 60g; (Dietary Fiber 4g; Sugars 49g; ); Iron 2mg; Sodium 2050mg; Calcium 48mg; Potassium 637mg

      This recipe is found in the following categories:

      World Flavors

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