Vietnamese Stir-fried Chicken with Nuts and California Raisins recipe

4 servings

1 cup chicken stock

3/4 cup fish sauce

3/4 cup granulated sugar

Stir-fry

2 whole boneless, skinless chicken breasts

Canola or peanut oil

Salt, to taste

1/2 cup Chinese dates

1/2 cup California raisins

1/2 cup ginkgo nuts

1/2 cup walnuts

1/2 cup cashews

2 tablespoons rice wine

Mix chicken stock, fish sauce and sugar together.

Cover and store in refrigerator.

(Sauce can be made up to one month in advance).

Have all ingredients ready.

Cut chicken into 3/4-inch cubes.

Rub with 1 tablespoon oil to coat meat and salt to taste; set aside.

Soak dates and raisins in warm water for 10 minutes; drain.

Boil fresh ginkgo nuts in water until tender; then peel off the outer skin or purchase already peeled.

Heat a couple tablespoons of oil in pan or wok.

Add walnuts and cashews; fry until golden brown.

(If the walnuts taste bitter, make a new batch.

You probably overcooked them).

Set aside.

Add 2 tablespoons oil to preheated wok.

Heat to smoking.

Add chicken cubes.

Saute until lightly browned.

Drain off any excess oil.

Add dates, raisins and nuts.

Stir in rice wine and 3 tablespoons stir-fry sauce.

(You will have extra stir-fry sauce.

Keep it for future use).

Cook until heated through.

Serve over steamed rice.