Cookwith

Name: Boogaloo Stir-Fry: Spicy California Soul Mashup
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 lb boneless, skinless chicken thighs, cut into 1-inch strips; 1 tbsp cornstarch; 2 tsp gluten-free tamari or soy sauce; 2 tsp sesame oil, divided; 2 tbsp avocado oil or other high smoke point oil; 1 red bell pepper, sliced; 1 yellow bell pepper, sliced; 1 small red onion, sliced; 2 cloves garlic, minced; 1-inch piece fresh ginger, minced; 1 cup snap peas, trimmed; 1/2 cup pineapple chunks (fresh or canned, drained); 1 jalapeño, thinly sliced (remove seeds for less heat); 2 tbsp gluten-free gochujang or chili-garlic sauce; 2 tbsp tomato paste; 2 tbsp rice vinegar; 1 tbsp honey or agave syrup; 1/4 cup water; 1/4 cup fresh cilantro leaves, chopped; 2 green onions, sliced; 1 lime, cut into wedges; Cooked jasmine or basmati rice (gluten-free, for serving)

Boogaloo Stir-Fry: Spicy California Soul Mashup

CrushedLemon1034

This dish channels the revolutionary spirit of 1960s California—a fusion of soulful, spicy flavors and fresh, natural ingredients inspired by the era’s communal kitchens and boogaloo rhythms. Chicken is velveted for tenderness, then wok-tossed with a rainbow of veggies, pineapple, and a punchy, gochujang-spiked sauce that brings both heat and sweetness. The technique delivers wok hei: the smoky, vibrant essence of true stir-fry. Served family-style, this meal invites everyone to the table to taste the joy of breaking culinary boundaries together.

Ingredients

Instructions

In a bowl, toss chicken strips with cornstarch and tamari. Let marinate 10 minutes while prepping vegetables.
Heat a wok or large skillet over high heat until smoking hot. Add 1 tbsp avocado oil, swirl to coat. Add chicken (in batches if needed), tossing constantly with a forward scooping motion for 3-4 minutes until just cooked through. Remove to a plate.
Add remaining 1 tbsp oil to wok. Add bell peppers and red onion, stir-fry 2 minutes. Add garlic, ginger, jalapeño, and snap peas; stir-fry 1 minute more until vegetables are crisp-tender.
Return chicken to wok. Add pineapple chunks.
In a small bowl, whisk together gochujang, tomato paste, rice vinegar, honey, and water. Pour sauce into wok, tossing everything to coat. Stir-fry 1 more minute until sauce thickens and glazes ingredients.
Turn off heat. Drizzle with 1 tsp sesame oil. Toss in cilantro and half the green onions.
Serve stir-fry over hot rice, garnished with remaining green onions and lime wedges for squeezing.