Sesame Chicken With Cashews and Dates

by on



tablespoons toasted (Asian) sesame oil


2-inch piece fresh ginger, peeled and cut into about 12 “coins”

6 to 8

garlic cloves, peeled and smashed


bunch scallions (white and green parts), cut into 2-inch lengths

3 to 4

dried red chiles, or 1/2 teaspoon chile flakes


pounds boneless chicken thighs (preferably skin on, but skinless is O.K.), cut into 2-inch chunks


cup toasted cashews

cup rice wine or dry sherry


tablespoons dark soy sauce or tamari


pitted dates, thinly sliced


cups fresh basil or cilantro leaves, or a combination

Rice vinegar or lime juice, to taste

Cooked rice, for serving

Email Grocery List

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.
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.
Stir in the herbs, sprinkle with rice vinegar or lime juice, and serve over rice.

Hungry for more recipes?
Get recipes, tips and special offers in your inbox. Opt out or contact us anytime.
Sign Up
Please enter a valid email address.

Like this recipe?

Save To Recipe Box


Add to a collection

Print this recipe

EmailShare on PinterestShare on FacebookShare on Twitter

You may also like

Leave a Comment

Your email address will not be published.