Cookwith

Name: Boogaloo Stir-Fry: Spicy California Soul Fusion
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 lb boneless, skinless chicken thighs, cut into bite-sized strips; 1 tbsp cornstarch; 1 tbsp soy sauce; 1 tsp toasted sesame oil (plus more for finishing); 2 tbsp neutral oil (grapeseed or avocado); 1 small red onion, thinly sliced; 3 cloves garlic, minced; 1 inch fresh ginger, peeled and julienned; 1 jalapeño, thinly sliced (seeded for less heat); 1 red bell pepper, thinly sliced; 1 cup sliced cremini mushrooms; 1 cup snap peas, trimmed; 1/2 cup pineapple chunks (fresh or canned, drained); 1/4 cup cilantro, chopped; 1/4 cup scallions, sliced; 2 tbsp lime juice; 2 tbsp low-sodium soy sauce; 1 tbsp hot sauce (like Crystal or Cholula); 1 tsp brown sugar; 1/2 tsp smoked paprika; Cooked brown rice, for serving (about 3 cups); Lime wedges, for serving

Boogaloo Stir-Fry: Spicy California Soul Fusion

CrushedLemon1034

Channeling the freewheeling energy of the 1960s California counterculture and the boogaloo’s border-blurring rhythms, this stir-fry is a spicy, soulful celebration of fusion. Chicken is velveted for tenderness, then wok-tossed with a riot of fresh veggies, pineapple, and a punchy, tangy sauce. The flavors—bright, bold, a little sweet, a little funky—dance together in a way that’s perfect for sharing. With every bite, you get a taste of revolution, improvisation, and community, just like a great boogaloo jam session.

Ingredients

Instructions

In a bowl, toss chicken strips with cornstarch, 1 tbsp soy sauce, and 1 tsp sesame oil. Let marinate while prepping vegetables (10 minutes).
Mix lime juice, 2 tbsp soy sauce, hot sauce, brown sugar, and smoked paprika in a small bowl. Set aside.
Heat a wok or large skillet over high heat until smoking hot. Add 1 tbsp neutral oil, swirl to coat, then add half the chicken. Stir-fry, tossing constantly, until golden and just cooked through (2-3 min). Remove to a plate. Repeat with remaining oil and chicken.
Add onion, garlic, ginger, and jalapeño to the hot wok. Stir-fry 1 minute until fragrant.
Add bell pepper, mushrooms, and snap peas. Stir-fry, tossing with a forward scooping motion, until crisp-tender and slightly charred (2-3 min).
Return chicken to the wok. Add pineapple and pour in the prepared sauce. Toss to coat everything evenly. Stir-fry 1-2 minutes until glossy and hot.
Remove from heat. Drizzle with a little extra sesame oil. Toss in cilantro and scallions.
Serve spooned over warm brown rice. Garnish with lime wedges and extra herbs as desired.