1. Heat a large frypan or wok over high heat until it’s very hot (2 minutes). Drizzle in the sesame oil.
2. Add the ginger, garlic, spring onions, and chillies. Stir-fry until the garlic is golden at the edges.
3. Toss the chicken and cashews into the wok, and stir-fry until the chicken starts to brown, 4 to 5 minutes (reduce the heat if the cashews are browning too quickly).
4. Add the rice wine, soy sauce, vegetables and dates; simmer until the sauce has reduced to a syrupy consistency and the chicken is cooked through, a further 5 to 7 minutes.
5. Serve over rice with sesame seeds, fresh herbs and lime wedges.
Cook's Notes
Asian cooking often calls for a sweet element. In this recipe, we have replaced traditional sugars with Natural Delights Medjool dates which are a natural form of low glycemic index sweetness.
*While Medjool dates are high in natural sugars, they are low on the glycemic index thanks to a balanced amount of soluble fiber. The complex carbohydrates found in Medjool dates are digested at a slower rate, making them a source of dietary fiber and releasing energy to the body over a longer period of time.
