Ingredients
- 1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 bunch scallions, chopped
- 6–8 pitted dates, chopped
- 1/2 cup roasted unsalted cashews
- 3 tbsp soy sauce
- 1 tbsp toasted sesame oil
- 2 tbsp rice wine or dry sherry
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 1/4 tsp red pepper flakes (optional)
- Salt, to taste
- 1 tbsp vegetable oil
Instructions
- Heat a large skillet over high heat until very hot.
- Add 1 tablespoon of vegetable oil and swirl to coat the pan.
- Add the chicken and stir-fry until it starts to brown (about 2-3 minutes for breasts).
- Add garlic, ginger, scallions, and red pepper flakes if using; stir-fry for 1 minute.
- Stir in rice wine, followed by soy sauce and toasted sesame oil.
- Add chopped dates and cashews; stir-fry until everything is heated through and coated in sauce.
- Taste and adjust seasoning if needed.
- Serve immediately with rice or noodles.
Notes
- Substitute tofu for chicken to make it vegetarian.
- Use tamari instead of soy sauce for a gluten-free version.
- Add broccoli or snap peas for extra vegetables.
- Honey-roasted cashews add more sweetness if preferred.
- A splash of chili oil enhances spiciness.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Asian-Inspired
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 75mg
