NYT - Melissa Clark
4–6 servings
Dates add a touch of sweetness to this savory chicken and scallion stir-fry. If you don’t have a wok or a 12-inch skillet, you may want to cook this in two batches in a smaller pan to ensure a nicely browned crust on the meat. Chicken breasts can be substituted, but they should be stir-fried for only 2 minutes before adding the rice wine.
4 Tbsp. toasted (Asian) sesame oil
1 2-inch piece fresh ginger, peeled and cut into about 12 coins
6 to 8 garlic cloves, peeled and smashed
1 bunch scallions (white and green parts), cut into 2-inch lengths
3 to 4 dried red chiles, or ½ tsp. chile flakes
2 lb. boneless chicken thighs (skin-on preferred, skinless is fine), cut into 2-inch chunks
½ cup toasted cashews
⅓ cup rice wine or dry sherry
3 Tbsp. 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
Season the chicken with salt and pepper. Heat a 12-inch skillet or wok over high heat until very hot, at least 2 minutes. Add 2 Tbsp. of the sesame oil and swirl the pan; the oil should thin on contact. When hot, add the ginger, garlic, scallions, and chiles. Stir-fry until the garlic is golden at the edges, 2 to 3 minutes.
Add the remaining 2 Tbsp. sesame oil, the chicken, and the cashews. Stir-fry until the chicken begins to brown, 4 to 5 minutes (reduce 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 is cooked through, 5 to 7 minutes.
Stir in the herbs, sprinkle with rice vinegar or lime juice to taste, and serve over rice.
https://cooking.nytimes.com/recipes/1019218-sesame-chicken-with-cashews-and-dates