Cookwith

Name: Boogaloo Fusion Stir-Fry: 1960s Counterculture Remix
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces; 1 tbsp coconut aminos (or tamari for extra umami, both keto and dairy-free); 2 tsp arrowroot powder (for velveting; keto-friendly); 1/2 tsp sea salt; 1/2 tsp black pepper; 2 tbsp avocado oil (high smoke point); 1 medium red bell pepper, thinly sliced; 1 small red onion, thinly sliced; 2 cloves garlic, minced; 1 jalapeño, thinly sliced (seeded for less heat); 1/2 cup cherry tomatoes, halved; 1/2 cup sliced cremini mushrooms; 1/2 tsp smoked paprika; 1/2 tsp ground cumin; 1/2 tsp dried oregano; 1/4 cup fresh cilantro, chopped; Juice of 1 lime; 1 tbsp sesame oil (add off heat); Avocado slices, for garnish (optional)

Boogaloo Fusion Stir-Fry: 1960s Counterculture Remix

CrushedLemon1034

This dish captures the spirit of 1960s California counterculture, blending boundary-breaking flavors—Latin spice, soulful aromatics, and a communal stir-fry vibe inspired by both the era’s radical kitchens and the boogaloo’s infectious rhythms. Chicken is velveted for supreme tenderness, and a high-heat wok technique gives the dish a lively, smoky 'wok hei' flavor. Bursts of fresh peppers, tomatoes, and jalapeño keep things vibrant, while the fusion of Latin spices and a final drizzle of sesame oil nod to the era’s global mashups. It’s a celebration of free expression—on your plate!

Ingredients

Instructions

In a bowl, combine chicken, coconut aminos, arrowroot powder, and a pinch of salt and pepper. Massage to coat and let sit for 10 minutes to velvet the chicken for tenderness.
Heat a wok (or large cast iron skillet) on high until smoking. Add 1 tbsp avocado oil, swirl, then add half the chicken. Stir-fry with a forward scooping motion for 2-3 minutes until just cooked through. Transfer to a plate. Repeat with remaining chicken and oil.
Reduce heat to medium-high. Add red onion, bell pepper, jalapeño, and mushrooms. Stir-fry for 2 minutes until vegetables are vibrant but crisp-tender.
Push veggies to the side. Add garlic to the center, stir until fragrant (30 seconds). Sprinkle in smoked paprika, cumin, oregano, and stir to bloom spices.
Return chicken and any juices to the wok. Add cherry tomatoes. Toss everything together and stir-fry for 1 more minute until heated through.
Remove from heat. Drizzle with sesame oil and squeeze over lime juice. Toss with chopped cilantro.
Serve immediately, garnished with avocado slices and extra cilantro if desired.