Cookwith

Name: Groovy 70s Convertible Stir-Fry Platter with Citrus-Glazed Chicken and Shagadelic Vegetables
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized strips; 2 tbsp cornstarch; 1 tbsp soy sauce (use tamari for gluten-free); 1 tbsp rice vinegar; 1/2 tsp white pepper; 3 tbsp neutral oil (avocado or grapeseed); 1 orange, zested and juiced; 1 lemon, juiced; 2 tbsp brown sugar or coconut sugar; 2 tbsp soy sauce (or tamari); 1 tbsp rice vinegar; 1 tbsp grated fresh ginger; 3 cloves garlic, minced; 1 red bell pepper, sliced into strips; 1 yellow bell pepper, sliced into strips; 1 cup snap peas, trimmed; 1 cup sliced cremini mushrooms; 1 cup shredded carrots; 1/2 red onion, thinly sliced; 2 cups cooked jasmine rice (for serving); 2 tbsp chopped fresh cilantro; 1 tbsp toasted sesame seeds (optional); Kosher salt and black pepper, to taste

Groovy 70s Convertible Stir-Fry Platter with Citrus-Glazed Chicken and Shagadelic Vegetables

CrushedLemon1034

Ride into dinner with a dish as vibrant and dynamic as the 1970s itself! This stir-fry platter channels the era’s colorful energy—imagine cruising down the boulevard in a convertible, disco on the radio, and the promise of a groovy night ahead. Tender velveted chicken meets a rainbow of shagadelic veggies, all tossed in a tangy-sweet citrus glaze that sparkles with every bite. The secret to that signature ‘wok hei’ flavor? Searing hot heat and a quick forward-scooping stir-fry motion. Garnished with fresh cilantro and sesame seeds, this dish is as eye-catching as it is delicious, making every dinner a retro celebration.

Ingredients

Instructions

In a medium bowl, combine chicken strips with cornstarch, soy sauce, rice vinegar, and white pepper. Toss to coat and let marinate for 10 minutes (velveting for tenderness).
In a small bowl, whisk together orange juice, orange zest, lemon juice, brown sugar, 2 tbsp soy sauce, 1 tbsp rice vinegar, ginger, and garlic. Set aside.
Heat 2 tbsp oil in a large wok or skillet over high heat until just smoking (for proper wok hei). Add chicken in a single layer (cook in batches if needed), searing undisturbed for 2 minutes, then stir-fry until just cooked through, about 2-3 more minutes. Remove to a plate.
Add remaining 1 tbsp oil to the pan. Add red onion, bell peppers, snap peas, mushrooms, and carrots. Stir-fry with a forward scooping motion for 3-4 minutes until vibrant and tender-crisp.
Return chicken to the pan. Pour in citrus glaze and toss to coat everything. Stir-fry 1-2 more minutes until sauce is glossy and thickened. Taste and season with salt and pepper if needed.
Serve hot over fluffy jasmine rice. Sprinkle with cilantro and toasted sesame seeds for a finishing touch. Dig in while the vinyl spins!