Sesame Chicken with Cashews and Dates was an unusual and tasty. At first I thought it would be an Asian dish, but on reflection I think it really is more Mediterranean. I can't think of a Chinese or Indian dish with Dates. At any rate, Cashews are my favorite nut (followed closely by Pistachios). I liked them in the dish, although the Cashews were sautéed in the preparation, we added some uncooked Cashews when we served the dish. I liked the dish!
Sesame Chicken with Cashews and Dates
New York Times
Dates add a touch of sweetness to this savory chicken and scallion stir-fry. If you don’t have a wok or a 12-inch skillet, you might want to cook this in two batches in a smaller pan. That will ensure a nice, browned crust on the meat. And if you want to substitute chicken breasts, stir-fry them for only 2 minutes in Step 2 before adding the rice wine.
INGREDIENTS
Yield:4 to 6 servings
4 ablespoons toasted (Asian) sesame oil
1 2-inch piece fresh ginger, peeled and cut into about 12 “coins”
6 to 8 garlic cloves, peeled and smashed
1 bunch scallions (white and green parts), cut into 2-inch lengths
3 to 4 dried red chiles, or ½ teaspoon chile flakes
2 pounds boneless chicken thighs (preferably skin on, but skinless is O.K.), cut into 2-inch chunks
½ cup toasted cashews
⅓ cup rice wine or dry sherry
3 tablespoons dark soy sauce or tamari
4 pitted dates, thinly sliced
3 cups fresh basil or cilantro leaves, or a combination
Rice vinegar or lime juice, to taste
Cooked rice, for serving
PREPARATION
1. 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.
2. Add the 2 remaining tablespoon oil, chicken and cashews, and 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.
3. Stir in the herbs, sprinkle with rice vinegar or lime juice, and serve over rice.
Yield:4 to 6 servings
1 2-inch piece fresh ginger, peeled and cut into about 12 “coins”
6 to 8 garlic cloves, peeled and smashed
1 bunch scallions (white and green parts), cut into 2-inch lengths
3 to 4 dried red chiles, or ½ teaspoon chile flakes
2 pounds boneless chicken thighs (preferably skin on, but skinless is O.K.), cut into 2-inch chunks
½ cup toasted cashews
⅓ cup rice wine or dry sherry
3 tablespoons dark soy sauce or tamari
4 pitted dates, thinly sliced
3 cups fresh basil or cilantro leaves, or a combination
Rice vinegar or lime juice, to taste
Cooked rice, for serving
2. Add the 2 remaining tablespoon oil, chicken and cashews, and 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.
3. Stir in the herbs, sprinkle with rice vinegar or lime juice, and serve over rice.
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