Sesame Chicken with Cashews and Dates

INGREDIENTS:

  • 4 tablespoons toasted (Asian) sesame oil

  • 12-inch piece fresh ginger, peeled minced

  • 6 to 8garlic 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

  • 2pounds 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

30 minutes door to door

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.