25 minutes
A delightful dish featuring chicken thighs, cashews, and dates glazed in a rich sesame sauce.
Chicken Thighs, seasoned with salt and pepper
0 lb
tablespoons
Ginger Coins
0 oz
Garlic Clove, smashed
each
Scallions, sliced
0 oz
Dried Red Chiles
each
Toasted Cashews
0 oz
Rice Wine
tablespoons
tablespoons
Dates, thinly sliced
0 oz
Basil, torn
0 oz
tablespoons
1. Season and Sear Chicken
Season the chicken thighs generously with salt and pepper. Heat a skillet over medium-high heat and add 2 tablespoons of toasted sesame oil. Once hot, add the ginger coins, smashed garlic cloves, scallions, and dried red chiles. Stir-fry for 2 minutes.
2. Add Chicken and Cashews
Add the remaining sesame oil to the skillet, followed by the seasoned chicken thighs and toasted cashews. Stir-fry for 4 to 5 minutes until the chicken is golden.
3. Simmer with Sauce and Dates
Pour in the rice wine and dark soy sauce. Add the thinly sliced dates and allow the mixture to simmer for 5 to 7 minutes, until the sauce thickens and becomes sticky.
4. Finish with Herbs and Vinegar
Tear the basil leaves and stir them into the chicken. Finish with a splash of rice vinegar or a squeeze of lime juice to balance the richness of the dish.
For this recipe, boneless skinless chicken thighs often provide more flavor and juiciness than chicken breast. They handle high-heat cooking well and won't dry out as easily.
For this recipe, boneless skinless chicken thighs often provide more flavor and juiciness than chicken breast. They handle high-heat cooking well and won't dry out as easily.
Ensure your pan is hot before adding the chicken to achieve a proper sear for a golden-brown crust.
Use a mixture of soy sauce, sesame oil, garlic, and ginger. Marinate for at least 30 minutes to infuse deeper flavors into the chicken.
Ensure your pan is hot before adding the chicken. A proper sear will give the chicken a beautiful golden-brown crust, enhancing the flavor and texture. Cook in batches if necessary to avoid overcrowding.
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