• Heat a 12-inch skillet or wok over high until very hot, at least 2 minutes. Add 2 tbsp sesame oil to wok and swirl it around; oil should thin on contact. When oil is hot, add ginger, garlic, scallions and chiles. Stir-fry until garlic is golden at edges, 2 to 3 minutes.

  • Add 2 tbsp sesame oil, the cashews and chicken; stir-fry until chicken starts to brown, 4 to 5 minutes (reduce heat if cashews are browning too quickly). Add rice wine, soy sauce and dates; simmer until sauce has reduced to a syrupy consistency and chicken is cooked through, 5 to 7 minutes.

  • Stir in basil, sprinkle with rice vinegar and serve over rice.


Recipes reprinted from DINNER: Changing the Game, Copyright © 2017 by Melissa Clark. Published by Clarkson Potter/Publishers, an imprint of the Crown Publishing Group, a division of Penguin Random House, LLC.

Nutrition Facts

515 calories; 21 g total fat; 643 mg sodium. 43 g carbohydrates; 38 g protein;