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A vibrant stir-fry where fresh cilantro brightens tender chicken and crunchy vegetables, all coated in a savory-spicy sauce. This quick dish delivers restaurant-quality flavors in just 20 minutes.
After years of making stir-fries, I've found chicken thighs stay juicier than breast meat in this high-heat cooking method.
Essential Ingredients and Selection Guide
- Chicken Thighs: More forgiving and flavorful than breast meat
- Fresh Cilantro: Look for bright, crisp leaves without yellowing
- Bell Peppers: Any color works, but red adds visual appeal
- Honey Roasted Peanuts: Adds sweet-salty crunch
- Fresh Garlic and Ginger: Essential for authentic flavor
Detailed Step-by-Step Instructions
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Preparation
Cut chicken into uniform pieces. Combine sauce ingredients. Have all ingredients ready before heating wok.
Initial Stir-Fry
Heat wok until smoking. Add peanut oil, then chicken. Cook undisturbed 1 minute before stirring.
Vegetable Addition
Add peppers, garlic, ginger. Keep ingredients moving constantly.
Sauce Integration
Pour sauce around edges of wok. It should sizzle immediately.
Final Assembly
Remove from heat, toss with cilantro just before serving.
My grandmother's tip: marinate chicken briefly in rice wine for extra tenderness.
Temperature Management
High heat throughout cooking process - food should sizzle constantly.
Storage Strategy
Store sauce separately from ingredients when making ahead.
Quick Tips for Success
- Cut ingredients uniformly for even cooking
- Have everything ready before starting
- Keep food moving in wok constantly
Sauce Variations
- Add oyster sauce for depth
- Increase Sriracha for more heat
- Use lime juice for brightness
Perfect Pairing Ideas
- Jasmine or coconut rice
- Simple cucumber salad
- Quick pickled vegetables
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The key to this dish lies in timing - keeping ingredients moving quickly and adding cilantro at the very end preserves its fresh flavor while allowing other components to develop their own character.
Frequently Asked Questions
- → Why use chicken thighs?
- Thighs stay more tender and juicy than breast meat, especially in quick-cooking dishes like stir fry.
- → Can I substitute the peanut oil?
- Yes, vegetable or canola oil work well. Avoid olive oil as it has a lower smoke point.
- → Is this dish spicy?
- It's mildly spicy from the Sriracha. Adjust amount up or down to taste.
- → Can I make this ahead?
- Best served fresh, but leftovers keep 2-3 days. Reheat in skillet to maintain vegetable texture.
- → Can I use dried cilantro?
- Fresh cilantro is strongly recommended. Dried won't provide the same bright flavor and texture.