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Spicy Chicken Stir-Fry With Celery and Peanuts

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.
Servings: 4
Author: Bon Appétit

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.

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.