Ingredients
- ¼cupcanola oil
- 1medium onion,halved and thinly sliced
- ½lbchicken thighs,skinless, boneless, cut into thin strips
- 1tbspAsian fish sauce
- 1headsmall broccoli
- 1celery rib,thinly sliced
- 4ozsnow peas,(1½ cups)
- 1clovegarlic,thinly sliced
- 1tbspfresh ginger,minced
- 1tspsambal oelek,or Chinese chile garlic sauce
- 1tbsphoisin sauce
- 1tbspoyster sauce
- 1cupmung bean sprouts
- 2tbspbasil leaves,shredded
- 1tbspfresh lime juice
- jasmine rice,steamed
Instructions
- Heat a wok until very hot. Add 2 tablespoons of the canola oil and when it is nearly smoking, add the sliced onion and chicken strips. Stir-fry over high heat for about 3 minutes until the chicken is lightly browned in spots but not cooked through.
- Add the fish sauce and stir-fry for 10 seconds. Scrape the chicken onto a medium plate and wipe out the wok.
- Heat the remaining oil in the wok. Add the broccoli, celery, snow peas, garlic, and ginger and stir-fry over high heat for 3 to 4 minutes until crisp-tender. Return the chicken to the wok along with any accumulated juices.
- Add the sambal and hoisin and oyster sauces and stir-fry just for 3 to 4 minutes longer until the chicken is cooked through. Add the bean sprouts, basil, and lime juice and toss well.
- Transfer to a bowl and serve right away, with steamed jasmine rice. Enjoy!