Vietnamese Stir-fried Chicken with Nuts and California Raisins

Courtesy of California Raisin Marketing Board 4 Servings • 30 Min. Prep Time • 15 Min. Cook Time • Steamed rice.

Directions:

Stir-fry Sauce:

1. Mix chicken stock, fish sauce and sugar together. Cover and store in refrigerator. (Sauce can be made up to one month in advance).

Stir-fry:

1. Have all ingredients ready. Cut chicken into 3/4-inch cubes. Rub with 1 Tbsp. oil to coat meat and salt to taste; set aside.

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

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

4. Heat a couple Tbsp. 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.

5. Add 2 Tbsp. oil to preheated wok. Heat to smoking. Add chicken cubes. Sauté until lightly browned. Drain off any excess oil. Add dates, raisins and nuts. Stir in rice wine and 3 Tbsp. stir-fry sauce. (You will have extra stir-fry sauce. Keep it refrigerated for future use). Cook until heated through. Serve over steamed rice.

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Nutrition:

Calories: 650; Total Fat: 18g; Saturated Fat: 3g; Cholesterol: 70mg; Total Carbs: 88g; Fiber: 6g; Protein: 38g; Sodium: 4380mg;