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
Preparation
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!
