Spicy Chicken Stir-Fry With Celery and Peanuts

• Total time: 50 minutes
  • Prep time: 20 minutes
  • Cook time: 25 minutes
  • Post-cook time: 5 minutes
• Yield: 4 servings
• Author: Molly Baz

^{Image source: https://bonappetit.com}

Inventory

Ingredients

• 2 tsp, ¼ cup soy sauce, divided
• 1½ tsp, 1 tsp cornstarch, divided
• ½ tsp, 1 tsp granulated sugar, divided
• ½ tsp kosher salt, plus more to taste
• 1 lb skinless, boneless chicken thighs
• 3 T sambal oelek
• 2 T rice vinegar
• ¼ cup water
• 4 cloves garlic
• 2” piece ginger
• 6 scallions
• 4 stalks celery
• 4 oz medjool dates (about 5)
• 1½ cups cilantro leaves with tender stems, divided
• ⅓ cup neutral oil
• ¾ cup roasted, salted peanuts
• Cooked rice (for serving)

Ingredient Substitutes

• Chicken
  • 1 lb pork loin
  • 10-15 oz shiitake mushrooms
• Rice vinegar
  • Mirin (remove sugar)
• Scallions
  • Green onions
• Medjool dates
  • Other dates
  • Raisins, prunes probably
• Peanuts
  • Cashews

Special Equipment

• 2 medium bowls
• 2 small bowls
• Whisk
• Slotted spoon
• Cast-iron skillet

Instructions

Prepare

Cook rice or sides before prepping.

1. In medium bowl
   1. Whisk
      • 2 tsp soy sauce
      • 1½ tsp cornstarch
      • ½ tsp granulated sugar
      • ½ tsp kosher salt
   2. Cut into ½” pieces, add to bowl with marinade
      • 1 lb skinless, boneless chicken thighs
2. Whisk in small bowl
   • 3 T sambal oelek
   • 2 T rice vinegar
   • ¼ cup soy sauce
   • 1 tsp cornstarch
   • 1 tsp granulated sugar
   • ¼ cup water
3. Combine in small bowl
   • 4 cloves garlic - finely chop
   • 2” piece ginger - finely chop (with skins, doesn’t matter)
4. Combine in medium bowl
   1. 6 scallions - trim roots, slice crosswise into ½” pieces
   2. 4 stalks celery - cut in half lengthwise, then crosswise into ½” pieces
   3. 4 oz dates - remove and discard pits, cut into ½” pieces
5. Coarsely chop
   • 1½ cup cilantro leaves
     • 1 cup - for stir fry
     • ½ cup - reserve for serving

Cook

Fry nuts

1. In cast-iron skillet over medium
   1. Combine
      • ⅓ cup neutral oil
      • ¾ cup roasted, salted peanuts
   2. 5-7 min - stirring often
      • Until a few shades darker and fragrent
   3. Transfer to small bowl or plate with slotted spoon

Stir fry

1. In cast-iron skillet over medium-high
   1. Add oil
   2. 30 sec - stirring constantly until fragrant but not yet browned
      • Garlic/ginger combo
   3. 3 min - stir until no longer pink on outsides (will be undercooked)
      • ½” pieces chicken
   4. 2 min - stirring often, until scallions are bright green and slightly softened
      • Scallions, celery, dates
      • Celery should be quite crisp and crunchy
   5. 2 min - until sauce thickens and turns glossy
      • Reserved sauce (stir first to reincorporate cornstarch)

Postpare

1. Remove skillet from heat
2. Stir in fried peanuts, chopped cilantro
3. Add kosher salt to taste
4. Scatter celery leaves, cilantro leaves when serving

Notes

Storage

• Will keep in airtight container in refridgerator for like 4-5 days probably