Name: Boogaloo Stir-Fry: A Counterculture Fusion Feast
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 2 tbsp avocado oil (or other high smoke point oil); 1 lb organic chicken thighs, thinly sliced; 1 tbsp cornstarch; 1/2 tsp sea salt; 1/2 tsp black pepper; 1 medium red onion, thinly sliced; 2 bell peppers (1 red, 1 yellow), sliced into strips; 1 large carrot, peeled and julienned; 2 cloves garlic, minced; 1-inch piece fresh ginger, minced; 1 jalapeño, thinly sliced (optional, for heat); 1 cup broccoli florets; 1 can (15 oz) organic black beans, drained and rinsed; 1/2 cup fresh pineapple, diced; 3 tbsp tamari or soy sauce; 2 tbsp fresh lime juice; 1 tbsp honey or agave; 1 tsp smoked paprika; 1/2 tsp ground cumin; 1/4 cup cilantro, chopped; Fresh lime wedges, for serving; Cooked brown rice or quinoa, to serve (about 2 cups cooked)

Boogaloo Stir-Fry: A Counterculture Fusion Feast

CrushedLemon1034

This Boogaloo Stir-Fry is a culinary jam session that riffs on the 1960s counterculture’s love of natural, bold flavors and communal sharing, all while echoing the spicy fusion of Latin and R&B rhythms. Chicken gets the velvet treatment for tenderness, and a burst of sweet pineapple nods to the era’s global curiosity. Black beans and vibrant veggies channel healthful, earthy vibes, while tamari, lime, and smoked paprika add a boogaloo kick. Finished with fresh cilantro and served family-style, this dish invites everyone to gather, groove, and taste a little revolution—California style.

Ingredients

Instructions

In a mixing bowl, toss the sliced chicken thighs with cornstarch, sea salt, and black pepper. Set aside for 10 minutes (this velvets the chicken for tenderness).
Heat a wok or large cast iron skillet over high heat until just smoking. Add 1 tbsp avocado oil. Add chicken in a single layer and stir-fry, tossing constantly with a forward scooping motion, until just cooked through and lightly golden (about 3-4 minutes). Remove chicken to a plate.
Add remaining 1 tbsp oil to the hot wok. Add red onion and carrot, stir-fry 1 minute. Add bell peppers, broccoli, garlic, ginger, and jalapeño (if using). Stir-fry 2-3 minutes, scooping and tossing constantly until vegetables are vibrant but still crisp-tender.
Return chicken to the wok. Add black beans and pineapple. Stir to combine and heat through, 1 minute.
In a small bowl, whisk together tamari, lime juice, honey, smoked paprika, and cumin. Pour sauce into the wok and toss all ingredients to coat. Cook for 1 more minute, letting the flavors meld.
Remove from heat and drizzle with a touch of sesame oil (if desired). Stir in chopped cilantro.
Serve hot over bowls of brown rice or quinoa. Garnish with extra cilantro and fresh lime wedges. Share communal style!