Name: Boogaloo Stir-Fry: 60s Counterculture Soul Fusion
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 2 tbsp avocado oil (or other high smoke point oil); 1 lb boneless skinless chicken thighs, thinly sliced; 1 tbsp cornstarch; 1/2 tsp kosher salt; 1/2 tsp black pepper; 1 red bell pepper, sliced into strips; 1 poblano or Anaheim pepper, sliced into strips; 1 medium red onion, thinly sliced; 3 cloves garlic, minced; 1 tsp ginger, finely grated; 1 cup snap peas, trimmed; 1 cup cherry tomatoes, halved; 2 tbsp tomato paste; 2 tbsp soy sauce (or coconut aminos for gluten-free); 1 tbsp apple cider vinegar; 1 tbsp hot sauce (such as Cholula or Valentina); 1 tsp ground cumin; 1 tsp smoked paprika; 1/2 tsp dried oregano; 1/2 cup chopped fresh cilantro (plus more for garnish); 1 lime, cut into wedges; Cooked brown rice or quinoa, for serving

Boogaloo Stir-Fry: 60s Counterculture Soul Fusion

CrushedLemon1034

Inspired by the radical spirit and vibrant flavors of the 1960s California counterculture, this Boogaloo Stir-Fry fuses soulful, spicy influences from Latin and American kitchens. Crisp peppers, punchy aromatics, and juicy chicken get that coveted wok-char ('wok hei'), while a tomato-laced, tangy-spicy sauce brings boogaloo heat and groove. Bright, fresh cilantro and lime keep things fresh and communal—perfect for sharing at your next radical potluck or dance party. It’s all about new flavors, free expression, and a hunger for change in every bite!

Ingredients

Instructions

Pat chicken dry and toss with cornstarch, salt, and pepper. Set aside while prepping veggies.
Heat a wok or large skillet over high heat until just smoking. Add 1 tbsp oil, swirl to coat.
Add half the chicken in a single layer. Sear undisturbed for 1 minute, then stir-fry with a scooping motion until just cooked, 2-3 minutes. Transfer to a bowl. Repeat with remaining oil and chicken.
Add bell pepper, poblano, and onion to the hot wok. Stir-fry 2 minutes until lightly charred but still crisp.
Add garlic and ginger; stir-fry 30 seconds until fragrant.
Add snap peas and cherry tomatoes. Toss for 1 minute until tomatoes just start to soften.
Add tomato paste, soy sauce, vinegar, hot sauce, cumin, smoked paprika, and oregano. Stir well to coat veggies.
Return chicken and any juices to wok. Toss everything together for 1-2 minutes until glossy and heated through. Remove from heat.
Stir in chopped cilantro. Taste and adjust salt or hot sauce as desired.
Serve over brown rice or quinoa. Garnish with extra cilantro and lime wedges.