This one-skillet recipe is fast and furious—ideal for those nights when you have 10 minutes to stand at the stove, tops. The cooking technique is in the tradition of Chinese stir-fry, in which proteins and vegetables are chopped small so that they cook quickly over high heat, then bound together with a cornstarch-thickened sauce. If you have a wok, now's the time to use it, though a cast-iron skillet will also do the trick. The wildcard ingredient is Medjool dates. They may not be a common stir-fry ingredient, but their jammy sweetness is a welcome surprise between bites of crunchy celery, salty peanuts, and spicy chicken.
Notes
Let's talk subs:
- If you don't have sambal, you can use sriracha but start with 2 tablespoons and increase from there.
- Golden raisins make a good swap if you don't have dates.
- Flour will work in place of cornstarch.
Ingredients
- ¼ cup soy sauce - plus 2 teaspoons
- 2 ½ teaspoons cornstarch - divided
- 1 ½ teaspoons. sugar - divided
- ½ teaspoons kosher salt - plus more
- 1 pound boneless-skinless chicken thighs
- 3 tablespoons sambal oelek
- 2 tablespoons unseasoned rice vinegar
- 4 cloves garlic
- 1 2-inch piece ginger
- 6 scallions
- 4 celery stalks
- 4 ounces dates - preferably Medjool (about 5)
- 1 ½ cups cilantro leaves with tender stems - divided
- ⅓ cup vegetable oil
- ¾ cup roasted - salted peanuts
- rice - for serving
Instructions
Marinate the chicken:
- Whisk together 2 teaspoons soy sauce, 1½ teaspoons cornstarch, ½ teaspoon sugar, and ½ teaspoon kosher salt in a medium bowl; set marinade aside.
- Cut chicken thighs into ½" pieces.
- Transfer to bowl with reserved marinade and toss to evenly coat. (The cornstarch will tenderize the chicken and lock in its juices.) Set chicken aside.
Make the sauce:
- Whisk sambal oelek, unseasoned rice vinegar, remaining ¼ cup soy sauce, 1 teaspoon cornstarch, 1 teaspoon sugar, and ¼ cup water in a small bowl or measuring glass. (Here, the cornstarch serves the role of thickening agent.) Set sauce aside.
Prepare the aromatics:
- Using the side of your chef’s knife, lightly smash 4 garlic cloves, then peel and finely chop.
- Finely chop one 2" piece ginger (skins and all unless they scare you!)
- Combine garlic and ginger in a small bowl.
- Trim roots from 6 scallions, then slice crosswise into ½" pieces.
- If there are any leaves attached to 4 celery stalks, remove and coarsely chop them; set side for serving.
- Cut stalks in half lengthwise, then crosswise into ½"-thick pieces.
- Tear open 4 oz. dates and remove pits; discard. Cut flesh into ½” pieces.
- Combine scallions, celery, and dates in a medium bowl.
- Coarsely chop 1 cup cilantro leaves with tender stems.
- Reserve remaining ½ cup cilantro leaves with tender stems unchopped for serving.
Toast the peanuts:
- Combine ⅓ cup vegetable oil and ¾ cup roasted, salted peanuts in a large cast-iron skillet.
- Set skillet over medium heat and cook nuts, stirring often to encourage even toasting, until they are a few shades darker and fragrant, 5–7 minutes.
- Remove skillet from heat and, using a slotted spoon so you leave the oil behind, transfer nuts to a small bowl or plate.
Cook the chicken and aromoatics:
- Set skillet with oil over medium-high heat. Cook garlic and ginger, stirring constantly with a wooden spoon, until very fragrant but not yet browned, about 30 seconds.
- Add reserved chicken and cook, stirring to break it apart, until it is no longer pink on the outsides, about 3 minutes . At this point, it will still be slightly undercooked inside, but it will cook a few more minutes with the remaining vegetables.
- Add scallions, celery, and dates and cook, stirring often, until scallions are bright green and slightly softened, about 2 minutes. The celery should still be quite crisp and crunchy (taste as you go!).
Finish and serve:
- Give reserved sauce a good stir to be sure cornstarch is incorporated (it loves to settle at the bottom), then add to skillet.
- Cook, stirring often, until sauce thickens and turns glossy and chicken and vegetables are evenly coated, about 2 minutes.
- Remove skillet from heat and stir in fried peanuts and chopped cilantro.
- Taste stir-fry and add a little more salt if you think it needs it.
- Serve straight out of the skillet or transfer to a shallow bowl.
- Scatter reserved celery leaves (if you have them) and cilantro leaves over.
- Serve with rice alongside.