12-in piecefresh gingerpeeled and sliced into 12 thin coins
8clovesgarlicsmashed and peeled
1bunchscallions (white and green parts)cut into 2-in lengths
3 to 4dried red chilesor 1/2 tsp red chile flakes
1/2croasted cashews I used salted, original recipe called for unsalted
6boneless chicken thighs, about 2 lbsskin on or off, cut into 2-in chunks
1/3crice wine or dry sherry
3Tblsdark soy sauce or tamari
4pitted datesthinly sliced
3cfresh basil or cilanto leavesor a combination (I reduced this to 1 cup)
rice vinegar or fresh lime juice to tastefor serving
cooke ricefor 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.