1 2-inchpiece fresh ginger,peeled and sliced into 12 thin coins
8garlic cloves,smashed and peeled
8green onions,(white and green parts), cut into 2-inch lengths
3 to 4dried red chilesor ½ teaspoon red chile flakes
½cupunsalted roasted cashews
6boneless chicken thighs,about 2 pounds; preferably with skin on, but off is okay, cut into 2-inch chunks
⅓cuprice wine or dry sherry
3tablespoonsdark soy sauce or tamari
4pitted dates,thinly sliced
3cupsfresh basil or cilantro leaves,or a combination
Rice vinegar or fresh lime juice to taste,for serving
Cooked rice,for serving
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 to the wok and swirl it around; the oil should thin on contact. When the oil is 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 tablespoons sesame oil, the cashews, and the chicken, and stir-fry until the chicken starts to brown, 4 to 5 minutes (reduce the heat if the cashews are browning too quickly). Add the rice wine, soy sauce, and dates; simmer until the sauce has reduced to a syrupy consistency and the chicken is cooked through, 5 to 7 minutes.
Stir in the basil, sprinkle with rice vinegar, and serve over rice.
Used with permission from Dinner: Changing the Game by Melissa Clark, Clarkson Potter, an imprint of Penguin Random House, 2017. Photography by Eric Wolfinger