What to Expect
This chicken stir-fry can be served with rice or eaten as a standalone dish. The chicken will be spicy and contrasted by the sweetness of the dates. Expect a crunchy texture from the celery and peanuts!
- 1 pound of skinless chicken thigh meat
- 4 ounces of dates
- 6 scallions
- 4 celery stalks
- 4 garlic cloves
- A 2-inch piece of ginger
- One and a half cups of cilantro leaves
- 2 teaspoons and ¼ cup of soy sauce
- 2 ½ teaspoons of cornstarch
- Half a teaspoon of salt
- 2 tablespoons of rice vinegar
- 1 ½ teaspoon of sugar
- 3 tablespoons of sambal or sriracha
- Vegetable oil
- ¾ cup of roasted and salted peanuts
Cooking the Stir-Fry
In a medium bowl, combine 2 tablespoons of soy sauce, half a teaspoon of sugar, 1 ½ teaspoon of cornstarch, and half a teaspoon of salt. Cut the chicken into half-inch pieces and stir into the marinade bowl, coating evenly. For the sauce, in a separate bowl, combine the remaining soy sauce with the sambal or sriracha, the rice vinegar, a teaspoon of cornstarch, a teaspoon of sugar, and a cup of water.
Finely chop the garlic and ginger, combining them in a small bowl. Remove the pits from the dates and cut dates, celery stalks, and scallions into half-inch pieces, combining in a bowl. Chop and set aside the cilantro leaves.
Over medium-high heat, set the skillet with vegetable oil. Fry ginger and garlic until aromatic and then add chicken, cooking for 3 minutes. Add the celery, dates, and scallions and cook for 2 minutes. Stir and add the reserved sauce, stir often until it thickens. Lastly, add the peanuts and chopped cilantro, reserving some for garnish. The dish is ready to serve!