Spicy chicken stir-fry with celery and peanuts from Bon Appétit by Molly Baz

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ashallen on July 02, 2020

    I was very excited about this recipe because it uses a lot of two ingredients I always seem to have lingering in my refrigerator - celery and cilantro. It also has many, many avid fans on the Bon Appetit website. Unfortunately the taste combination's not for me - I found it to be too sweet-vinegary (I kept thinking "ketchup sauce!"). I did substitute sriracha sauce for sambal oelek (mentioned in recipe) - the latter might be better. My husband, however, was very pleased and said it was very similar to a chicken-peanut-celery dish he enjoyed eating frequently from a Chinese restaurant he lived near years ago. Those who like sauce-y stir-fries will like this recipe - it has lots of sauce. Following the recipe resulted in a cooking process for me that was more steaming vs. sauteeing/stir-frying (even with a wok and a strong gas burner), so the chicken stays tender but doesn't have a strong "stir-fried" flavor.

  • stephcoelho on June 21, 2020

    A new staple recipe for me. Loved the heat and the sweetness from the dates. You definitely need to prep before cooking, don't try to prep and cook at the same time.

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