Sesame Chicken With Cashews and Dates Recipe (2024)

Hey I just have to ask, is it even remotely possible that garlic put into a very hot oil will only turn slightly Brown at the edges after two to three minutes, as described in Direction number one of the recipe?? I think the garlic would be absolutely burnt to a crisp and therefore ruin the entire Dish as it would be just a bitter mess. Any comments on this by anyone?

Tried this again because it was so promising. made modifications based on my first attempt and suggestions here. 1. I used 1.5 lbs of chicken. It was more appropriate for the amount of sauce. 2. I minced the ginger. The coins were a bit too strong 3. I doubled the amount of dates to increase the sweetness which was lacking in the last iteration4. Smoked Sesame oil has a very low smoke point. Use another oil in the pan and add half sesame oil when you add the chicken. Turned out great!

Usually toasted sesame oil is used as a seasoning and regular sesame oil is used for sautéing. Here toasted is used for stir frying. Is this intentional?

Crazy good and surprisingly doable for a weeknight. My husband and 3yo LOVED IT. The dates might seem weird, but they dissolve into an earthy, sticky sweetness that's so much better than the sugar-laden versions of sesame chicken you get from your local take-out joint. I'm gonna make this again. And again.

Even on my bottle of toasted sesame oil, it is suggested to use it as a seasoning and not as a stir-fry oil because it has a very low smoke point. I used safflower oil in smaller quantities, and then added a tablespoon of sesame oil with the wine and soy sauce. The dish was absolutely delicious, served with basmati rice and broccolini.

Very easy, fast and tasty. It's a keeper for a fast weeknight meal. Per my personal tastes I added additional garlic, ginger and chilis. Perfect. Also, to have more vegetables in the meal I tossed in some parboiled green beans toward the end and it it worked well. Next time also some cut up red bell pepper for color and taste. I was skeptical of the toasted sesame oil for sautéing but it worked great.

Note that the basil is not described as "packed" so 3 cups would be 2 ounces, if that.Note also that Melissa suggests cilantro as an option or a combination of herbs. The point is to add a fresh green herbal note to lighten the sweetness of the dish. Add what you like and as much or as little as you like.I use scallion greens, cilantro, flat leaf parsley and mint in a random combination totaling about 2 cups for a full recipe.

Used peanuts instead of cashews (broke college student on a budget- nuts are so expensive!) and thought it tasted great! Love the taste of the fresh basil with the sauce.

I think you're right. I would put garlic after scallions & ginger are almost done. Garlic gets bitter if it gets too brown.

Delicious! But it was not finished in 20 min. It took that long to slice the dates; clean and cut up the chicken, scallions and additional vegetable (asparagus); peel and slice the ginger, etc. Great flavor imparted by cooking in toasted sesame oil. Minced rather than simply smashing the garlic. Wish I'd been equally prescient about chopping up the ginger, because biting into a "coin" can be startling. Asparagus worked. Could also imagine adding broccoli or cut up spinach or kale.

This is on regular rotation in my household. We usually add broccoli, green beans, and/or carrots but otherwise make this as written. We make enough to have leftovers the next day or two - it's easy to reheat.

3 CUPS of fresh basil? Really? Seems like a huge amount of herbs for a dish that serves 4 people.

add toasted sesame seeds

aside from seasoning the chicken a bit, i would also double the sauce next time. it's very tasty, but there is definitely not enough of it!

You should, Jules. Thanks for noting. I've edited the recipe to include that.

Double the sauce Add lots of herbs

Definitely need to double the sauce and use more dates. I used breasts and tossed it in arrowroot before stir frying. Made an awesome textural difference!

This was wonderful and is going into the rotation. I pretty much followed the recipe, but used sake since I didn't have rice wine, and added some micro greens to cilantro as the cilantro was getting tired. And I toasted the cashews and added them with the greens.Since I'm not usually a fan of sweetness with savory, I went easy on the dates, but next time I won't hold back. And I might add more wine to get more sauce. Hubby was tilting the pan to get it.

I just used this as inspiration twice in the last week and am obsessed. Even used the sauce for stir-frying veggies. I'm not a thigh gal so used breasts and did different ways and used avocado oil for cooking and sesame for finishing but the combo of all of these flavors is amazing. Had to do it without the nuts today for nut free people and also amazing. Added some toasted almonds for myself today because I didn't have cashews this time also great. I just love it!!!

This was delicious and will absolutely be going into the rotations! I didn't have rice wine so I used mirin instead and the sauce was super tasty. You don't get much sauce with the listed amount (not enough to coat the broccoli I added) so I'd either double or add a little extra next time. The crushed garlic ended up being lovely and I used those ginger cubes you keep in the freezer which exploded on me a bit so lesson for the future. I also halved the cashews, that was too much for my liking!

I added green beans and red bell pepper, but it would also be really good with shish*to peppers.

This is a perfect recipe for Sam's no recipe recipes as it is so easily modified for what you may have on hand. I used Momof*cku packaged noodles (no sauce packet) instead of rice. The sauce sticks to the noodles but isn't absorbed away as it tends to do with rice. Added broccoli florets and a some very thinly sliced carrots for color. No rice wine, used dry sherry and mirin. Double the sauce. Used a bit of chili crisp instead of flakes or whole chilis because that's what I had. So good!

Made it as written. We loved it!

Fantastic! Quick, easy....allergic to cashews so skipped nuts, and used skinless thighs. Added fresh sliced scallions and a squeeze of lime juice to serve, and it was delicious. This will be a regular addition to the rotation.

Added some baby bok Choi in the first step and it went great! Love the dates instead of sugar: brilliant.

I tried to follow the recipe exactly. I found it incredibly salty and way too few dates to get any sweetness. Going to try again and adjust the amounts.

Delicious, easy and quick, once you do all the prepping. I toasted the cashews in the frying pan while it was heating up and removed them before adding the oil. I quartered two baby Bok choys and added the chopped leaves to the scallion mixture, adding the quarters to the pan after stir frying the chicken. Served over jasmine rice with some extra lime and chilis. A keeper!!

Do you think this would work with peanuts instead of cashews?

Excellent and I did brown with the smoked sesame oil. The garlic was soft and sweet and the dinner was a hit--even with a 5-year old. The ginger coins were a bit strong for some. Are they supposed to be eaten or just there to flavor the sauce? My dates did not completely melt into the sauce but were very good. I did 1-1/2 x the recipe for a larger group. I will try again with recipe as written and there was too much chicken to brown properly.

I’m not sure about this one. I amped up the seasonings a bit (chiles, ginger, dates) and mixed in a slurry at the end to thicken the sauce. Also, I used grapeseed oil to brown the chicken and drizzled the finished dish with sesame oil before serving. It tasted good, but perhaps the flavour profile is just not quite for me. I don’t think I’ll make it again.