Папки: Poultry, etc.
INGREDIENTS
Yield:
4 to 6 servings
4tablespoons toasted (Asian) sesame oil
12-inch piece fresh ginger, peeled and cut into about 12 “coins”
6 to 8garlic cloves, peeled and smashed
1bunch scallions (white and green parts), cut into 2-inch lengths
3 to 4dried red chiles, or ½ teaspoon chile flakes
2pounds boneless chicken thighs (preferably skin on, but skinless is O.K.), cut into 2-inch chunks
½cup toasted cashews
⅓cup rice wine or dry sherry
3tablespoons dark soy sauce or tamari
4pitted dates, thinly sliced
3cups fresh basil or cilantro leaves, or a combination
Rice vinegar or lime juice, to taste
Cooked rice, for serving
PREPARATION
Step 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.
Step 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.
Step 3
Stir in the herbs, sprinkle with rice vinegar or lime juice, and serve over rice.
Yield:
4 to 6 servings
4tablespoons toasted (Asian) sesame oil
12-inch piece fresh ginger, peeled and cut into about 12 “coins”
6 to 8garlic cloves, peeled and smashed
1bunch scallions (white and green parts), cut into 2-inch lengths
3 to 4dried red chiles, or ½ teaspoon chile flakes
2pounds boneless chicken thighs (preferably skin on, but skinless is O.K.), cut into 2-inch chunks
½cup toasted cashews
⅓cup rice wine or dry sherry
3tablespoons dark soy sauce or tamari
4pitted dates, thinly sliced
3cups fresh basil or cilantro leaves, or a combination
Rice vinegar or lime juice, to taste
Cooked rice, for serving
PREPARATION
Step 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.
Step 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.
Step 3
Stir in the herbs, sprinkle with rice vinegar or lime juice, and serve over rice.