Name: Boogaloo Protein Stir-Fry: California Communal Style
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 soy sauce; 1 tbsp dry sherry or Shaoxing wine; 2 tsp cornstarch; 1/2 tsp kosher salt; 2 tbsp avocado oil or grapeseed oil (high smoke point); 1 medium red onion, sliced; 1 red bell pepper, sliced; 1 poblano pepper, sliced; 2 cloves garlic, minced; 1-inch piece fresh ginger, minced; 1 cup cooked black beans, drained and rinsed; 1/2 cup fresh or thawed frozen corn kernels; 1 cup cherry tomatoes, halved; 1/2 tsp smoked paprika; 1/2 tsp cumin; 1/4 tsp crushed red pepper flakes (optional); 3 tbsp tomato paste; 2 tbsp lime juice (about 1 lime); 1 tbsp honey or agave; 2 tbsp chopped fresh cilantro; 1/4 cup sliced scallions; 1 tbsp toasted sesame oil (for finishing); Cooked brown rice or quinoa, to serve (optional)

Boogaloo Protein Stir-Fry: California Communal Style

CrushedLemon1034

This stir-fry channels the boundary-breaking spirit of 1960s California: soulful, spicy, and communal. Chicken is velveted for supreme tenderness, then tossed over blazing heat alongside beans, peppers, and a Latin-inspired tomato-lime sauce—melding the funky, freewheeling flavors of boogaloo music and the counterculture kitchen. Smoked paprika, cumin, and a touch of honey nod to both Latin and soul food influences, while a blast of wok hei gives every bite a dance-floor sizzle. Serve family-style and let everyone dig in—true to the era’s radical, share-everything vibe.

Ingredients

Instructions

In a mixing bowl, combine chicken strips with soy sauce, sherry, cornstarch, and salt. Toss to coat and set aside for 10 minutes to velvet the chicken.
Heat a wok or large skillet over high heat until just smoking. Add 1 tbsp of the oil, swirl to coat, and add half of the chicken. Stir-fry, tossing constantly, until just cooked through and golden in spots, about 3 minutes. Transfer to a plate. Repeat with remaining chicken and 1 tbsp oil.
Reduce heat slightly, then add onion, bell pepper, poblano, garlic, and ginger to the wok. Stir-fry 2-3 minutes until fragrant and crisp-tender.
Add black beans, corn, and cherry tomatoes. Sprinkle with smoked paprika, cumin, and red pepper flakes. Stir-fry another 2 minutes until vegetables are bright and everything is sizzling.
Add tomato paste, lime juice, and honey/agave. Toss well to combine and coat everything in the sauce, letting it caramelize slightly.
Return chicken to the wok, tossing to combine and heat through. Remove from heat, then drizzle with toasted sesame oil for aroma.
Scatter chopped cilantro and scallions over the top. Serve hot over brown rice or quinoa, if desired, with lime wedges on the side.