Name: Sesame Chicken with Cashews and Dates
Ingredients: 4 tbsp. toasted sesame oil; 1 2-inch piece fresh ginger, peeled and cut into about 12-inch coins; 6 to 8 garlic cloves, peeled and smashed; 1 bunch scallions, use white and green parts, cut into 2-inch lengths; 3 to 4 dried red chiles or ½ tsp. chile flakes; 2-pounds boneless skin on chicken thighs, cut into 2-inch chunks; ½ cup cashews, toasted; ⅓ cup rice wine or dry sherry; 3 tbsp. dark soy sauce or tamari; 4 pitted dates, thinly sliced; 3 cups fresh basil or cilantro leaves; Rice vinegar or lime juice, to taste; Rice, cooked, for serving

Sesame Chicken with Cashews and Dates

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Ingredients

4 tbsp. toasted sesame oil
1 2-inch piece fresh ginger, peeled and cut into about 12-inch coins
6 to 8 garlic cloves, peeled and smashed
1 bunch scallions, use white and green parts, cut into 2-inch lengths
3 to 4 dried red chiles or ½ tsp. chile flakes
2-pounds boneless skin on chicken thighs, cut into 2-inch chunks
½ cup cashews, toasted
⅓ cup rice wine or dry sherry
3 tbsp. dark soy sauce or tamari
4 pitted dates, thinly sliced
3 cups fresh basil or cilantro leaves
Rice vinegar or lime juice, to taste
Rice, cooked, for serving

Instructions

Season the chicken with salt and pepper while you heat a 12-inch skillet or wok, over high heat, until it’s very hot; at least 2 minutes.
Add 2 tablespoons of the sesame oil and swirl the pan; the oil should thin on contact.
When the oil is hot, add the ginger, garlic, scallions and chile; stir-fry until the garlic is golden at the edges; 2 to 3 minutes.
Add the 2 remaining tablespoon oil, chicken and cashews; stir fry until it starts to brown; 4 to 5 minutes (turn down the heat if the cashews are browning too quickly).
Add the rice wine, soy sauce and dates; simmer until the sauce reduces to a syrupy consistency and the chicken cooks through; 5 to 7 minutes.
Stir in the herbs; sprinkle with rice vinegar or lime juice; serve over rice.

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