Whisk in broth ½-cupful at a time, incorporating completely before adding more. Add ½ cup flour and cook, whisking constantly, until mixture is pale golden and smells like popcorn, about 5 minutes. Add shallot and thyme and cook, stirring often, until shallot is translucent and golden, about 4 minutes. Heat butter in a large skillet over medium heat. We don't much care for dates so I add a tablespoon of brown sugar in with the celery instead for sweetness.Preheat oven to 400°. This one is in the regular rotation at my house. This is certainly becoming a staple meal in our household. Sambal oelek is not easily found at grocery stores around here, but I've subbed sriracha and gochujang and had good results. I'm a slow worker, so the prep work takes me quite a while, but the cooking does go fast once you get there. I serve this over rice or as a lettuce wrap. This is a regular meal rotation for me, and I often throw in some asparagus cut into the same length as the scallions for extra ~health~ It's a bit of chopping, but why not improve on your knife skills?! The recipe is detailed and gives you easy steps to be successful in making this. It's got everything you need: crunchy, soft, spicy, sour, salty, sweet. The dates are something I would’ve never thought to add but I loved the sweetness and the soft texture contrasted with the crunchy celery. SO GOOD!!! I made this because I basically ONLY had these ingredients in my fridge tonight and was so happy with how it came together. But it took nothing away from the flavour, which was 5 star! I can’t wait to try it with dates next time! If you like it really spicy, you could throw in another tablespoon or two of Sambal Oelek, or a chopped up Thai red chili. Definitely a keeper, and I’ll be adding this into the dinner rotation! The only thing I would do differently is to drain off a bit of the oil after frying the peanuts as it was a bit oily for my preference. The only think I was missing was the dates, and it was still amazing. You could easily make a vegetarian version. This was delicious, quick, and easy and I will definitely make it again.Īwesome the dates are the secret to this!įive Star, followed the instructions to the full, and we had an amazing meal. I find it hard to mess this recipe up.ĭelicious! will make this again - love the crunch of the celery with the sweet dates. I like to swap out the sambal oelek with gochujang (I’m not a fan of sambal oelek). Used low sodium soy sauce instead of regular ![]() Delicious! Really interesting and balanced combination of flavors and textures.Įxcluded the dates (they kept dissolving and didn’t add any chew) I didn’t have any dried fruit on hand this time, so I definitely want to try the recipe as written in the future. The final result was on the salty side despite using unsalted peanuts, but perfect with lots of steamed rice. It hit the spot! I added chopped red and orange bell pepper, substituted mirin for rice vinegar and sugar. So much better than takeout! I found this while looking for a kung pao recipe. I used 1 Tbp of Gochujang instead to make it less spicy and our 4 year old daughter even loved it!!! Definitely making it again. This stir-fry comes together fast, so you want to be sure to have it all at the ready. Head over to the stove with all of your prep work (gathering it all on one baking sheet will make this easy!). Reserve remaining ½ cup cilantro leaves with tender stems unchopped for serving. ![]() Step 5Ĭoarsely chop 1 cup cilantro leaves with tender stems. Combine scallions, celery, and dates in a medium bowl. Cut stalks in half lengthwise, then crosswise into ½"-thick pieces. If there are any leaves attached to 4 celery stalks, remove and coarsely chop them set side for serving. Trim roots from 6 scallions, then slice crosswise into ½" pieces. Finely chop one 2" piece ginger (skins and all unless they scare you!) Combine garlic and ginger in a small bowl. Using the side of your chef’s knife, lightly smash 4 garlic cloves, then peel and finely chop. (Here, the cornstarch serves the role of thickening agent.) Set sauce aside. sugar, and ¼ cup water in a small bowl or measuring glass. unseasoned rice vinegar, remaining ¼ cup soy sauce, 1 tsp. (The cornstarch will tenderize the chicken and lock in its juices.) Set chicken aside. Transfer to bowl with reserved marinade and toss to evenly coat. skinless, boneless chicken thighs into ½" pieces. salt in a medium bowl set marinade aside.
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