Sesame Chicken with Cashews and Dates
If I’m honest, I’d say that this recipe for Sesame Chicken with Cashews and Dates seems more like a variation of Cashew Chicken but who am I to disagree with Melissa Clark (who else sang that line?). Regardless of what you call it, this Taiwanese dish from her cookbook, Dinner: Changing The Game, hits all the notes and delivers enough yummy sauce to drizzle over your steamed rice. Win, win.
As with all stir-frys, be sure to prep your ingredients before heating the wok or pan. You can do all the prep work hours in advance (as I did) so that when your rice is cooked and you’re ready to roll, dinner will be on the table in 20 minutes. And yes, you can definitely substitute chicken breasts for thighs, just make sure that your chicken is cooked through–but not overcooked, which happens more easily with breasts–before serving. Enjoy!
Sesame Chicken with Cashews and Dates
Ingredients
- 4 Tbls toasted sesame oil divided
- 1 2-in piece fresh ginger peeled and sliced into 12 thin coins
- 8 cloves garlic smashed and peeled
- 1 bunch scallions (white and green parts) cut into 2-in lengths
- 3 to 4 dried red chiles or 1/2 tsp red chile flakes
- 1/2 c roasted cashews I used salted, original recipe called for unsalted
- 6 boneless chicken thighs, about 2 lbs skin on or off, cut into 2-in chunks
- 1/3 c rice wine or dry sherry
- 3 Tbls dark soy sauce or tamari
- 4 pitted dates thinly sliced
- 3 c fresh basil or cilanto leaves or a combination (I reduced this to 1 cup)
- rice vinegar or fresh lime juice to taste for serving
- cooke rice for serving
Instructions
- Heat a 12-in skillet or wok over high heat until it's very hot, at least 2 minutes. Add 2 Tbls sesame oil to the wok and swirl it around; the oil should thin on contact. When the oil is hot, add the ginger, garlic, scallions and chiles. Stir fry until the garlic is golden at the edges, 2 to 3 minutes.
- Add the remaining 2 Tbls sesame oil, cashews, chicken and stir fry until the chicken starts to brown, 4 to 5 minutes (reduce heat if the cashews are browning too quickly). Add the rice wine (or sherry), soy sauce, and dates; simmer until the sauce has reduced to a syrupy consistency and the chicken os cooked through, 5 to 7 minutes.
- Stir in the fresh herbs, sprinkle with rice vinegar or lime juice, and serve over rice.