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