Spicy Chicken Stir-Fry With Celery and Peanuts
Ingredients
The marinade
-
2
tsp.
soy sauce
-
¼
cup
soy sauce
-
2½
tsp.
cornstarch
-
1½
tsp.
sugar
-
½
tsp.
kosher salt
The chicken and sauce
-
1
lb.
skinless, boneless chicken thighs
-
3
Tbsp.
sambal oelek
-
2
Tbsp.
unseasoned rice vinegar
-
1
tsp.
cornstarch
-
1
tsp.
sugar
-
¼
cup
water
The vegetables and garnish
-
4
cloves
garlic
-
½
piece
ginger
-
6
scallions
-
4
stalks
celery
-
4
oz.
dates, preferably Medjool
-
1½
cups
cilantro leaves with tender stems
-
½
cup
cilantro leaves with tender stems
The cooking ingredients
-
⅓
cup
vegetable oil
-
¾
cup
roasted, salted peanuts
For serving
Instructions
- Prepare the marinade by whisking together soy sauce, cornstarch, sugar, and salt; set aside.
- Cut the chicken thighs into small pieces and toss with the marinade.
- Make the sauce by whisking sambal oelek, rice vinegar, soy sauce, cornstarch, sugar, and water; set aside.
- Smash and chop garlic and ginger, then combine them in a bowl.
- Prepare the scallions, celery, and dates, combining them in a medium bowl.
- Chop cilantro leaves, reserving some for serving.
- Toast peanuts in vegetable oil over medium heat until fragrant, then remove from heat.
- Heat oil in a skillet, cook garlic and ginger until fragrant.
- Add chicken to the skillet and cook until no longer pink.
- Add scallions, celery, and dates, cooking until slightly softened.
- Stir in the sauce and cook until thickened and glossy.
- Remove from heat and stir in peanuts and chopped cilantro; adjust seasoning if needed.
- Serve immediately, garnished with reserved cilantro and celery leaves, with rice on the side.
Nutrition Facts (estimated)
Servings
4
Calories
500
Total fat
25g
Total carbohydrates
40g
Total protein
30g
Sodium
800mg
Cholesterol
100mg
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