Recipes

Chicken and Pistachio “Fried Rice” with Fresh Ginger and Chinese Hot Mustard

From: Chef Shawn McClain, Sage at Aria, Las Vegas. Yield: 4-6 servings.

4 Tbsp. peanut oil, divided
1 lb. chicken breast, skinned, cut into 1⁄2” cubes
1 Tbsp. sesame oil
2 Tbsp. fresh ginger, minced
1⁄4 tsp. fresh garlic, minced
3 cups cooked white rice, cold  
11⁄2 cups pistachios, shel

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