This amazing stir-fry is a great choice for anyone looking for a quick, 10-minute recipe that’s sure to lead to a full and satisfying meal! All the ingredients are chopped into small bits so that they can cook quickly on high heat. A wok is always a great fit for this cooking technique, but a regular skillet will do as well.

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!

The Ingredients

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.

Prepping the sauce
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!