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, shelled 1⁄2 cup peas 1⁄4 cup scallions, chopped 3 Tbsp. oyster sauce 1⁄4 cup water 1 Tbsp. Chinese mustard 2 Tbsp. soy sauce to taste, sea salt 1 ...
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