Cookwith

Name: Boogaloo Fusion Wok Stir-Fry: California Summer Edition
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 lb boneless skinless chicken thighs, cut into 1-inch pieces; 2 tbsp avocado oil or grapeseed oil; 1 large red bell pepper, sliced into strips; 1 large poblano pepper, sliced into strips; 1 medium red onion, thinly sliced; 2 cups fresh green beans, trimmed and cut in half; 1 cup cherry tomatoes, halved; 3 cloves garlic, thinly sliced; 1-inch piece ginger, julienned; 2 tsp ground cumin; 1 tsp smoked paprika; 1/2 tsp chili flakes (or to taste); 1/4 cup coconut aminos; 2 tbsp fresh lime juice; 1 tbsp apple cider vinegar; 2 tbsp chopped fresh cilantro, plus more for garnish; Sea salt and black pepper, to taste; Lime wedges, for serving

Boogaloo Fusion Wok Stir-Fry: California Summer Edition

CrushedLemon1034

This vibrant wok stir-fry celebrates the freewheeling, boundary-breaking spirit of the 1960s California food revolution and the spicy, communal energy of the boogaloo dance. It blends soulful Latin and American flavors—smoky cumin, lime, peppers, and cilantro—in a colorful, lively medley perfect for sharing. High-heat wok cooking (true to the era’s embrace of global technique) delivers that elusive 'wok hei,' while coconut aminos and fresh summer produce keep it light, gluten-free, dairy-free, keto-friendly, and pork-free. It’s a dish made for hot nights, loud music, and good company.

Ingredients

Instructions

Pat the chicken pieces dry and season with a little sea salt and black pepper. Set aside.
Heat a wok (or large cast iron skillet) over high heat until it begins to smoke. Add 1 tbsp oil, swirling to coat.
Add half the chicken in a single layer and let sear undisturbed for 1 minute, then stir-fry with a forward scooping motion until golden and just cooked through, about 2-3 minutes. Remove to a plate. Repeat with remaining chicken, adding a bit more oil if needed.
Add the remaining oil to the wok. Add ginger and garlic, and stir-fry for 15 seconds until aromatic.
Add red onion, bell pepper, poblano, and green beans. Stir-fry, tossing constantly, for 2-3 minutes until just tender but still crisp.
Add cumin, smoked paprika, and chili flakes. Cook, stirring, for 30 seconds to toast the spices.
Return the chicken to the wok. Add cherry tomatoes, coconut aminos, lime juice, and apple cider vinegar. Stir-fry for 1-2 minutes until tomatoes just start to soften and sauce is glossy.
Remove from heat. Toss with chopped cilantro and taste for seasoning, adjusting salt, pepper, or lime as needed.
Serve immediately, garnished with extra cilantro and lime wedges for squeezing.