This one-skillet recipe is fast and furious—ideal for those nights when you have 10 minutes to stand at the stove, tops.
in a large cast-iron skillet. Set skillet over medium heat and cook nuts, stirring often to encourage even toasting, until they are a few shades darker and fragrant, 5–7 minutes. Remove skillet from heat and, using a slotted spoon so you leave the oil behind, transfer nuts to a small bowl or plate.Set skillet with oil over medium-high heat. Cook garlic and ginger, stirring constantly with a wooden spoon, until very fragrant but not yet browned, about 30 seconds.
Add reserved chicken and cook, stirring to break it apart, until it is no longer pink on the outsides, about 3 minutes . At this point, it will still be slightly undercooked inside, but it will cook a few more minutes with the remaining vegetables.Add scallions, celery, and dates and cook, stirring often, until scallions are bright green and slightly softened, about 2 minutes. The celery should still be quite crisp and crunchy .
Give reserved sauce a good stir to be sure cornstarch is incorporated , then add to skillet. Cook, stirring often, until sauce thickens and turns glossy and chicken and vegetables are evenly coated, about 2 minutes.Remove skillet from heat and stir in fried peanuts and chopped cilantro. Taste stir-fry and add a little more salt if you think it needs it. Serve straight out of the skillet or transfer to a shallow bowl. Scatter reserved celery leaves and cilantro leaves over.
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