Vegetable And Chicken Stir Fry Recipe
Ingredients
| Canola oil | 1/4 Cup (16 tbs) | |
| 1 medium onion, halved and very thinly sliced | ||
| Boneless skinless chicken thighs | 1/2 pound, cut into thin strips | |
| Asian fish sauce | 1 Tablespoon | |
| 1 small head of broccoli, cut into 1-inch florets | ||
| 1 celery rib, thinly sliced | ||
| Snow peas | 4 Ounce | |
| Garlic | 1 Clove (5gm), thinly sliced | |
| Ginger | 1 Tablespoon, finely chopped | |
| 1 teaspoon sambal oelek or Chinese chile-garlic sauce | ||
| 1 tablespoon hoisin sauce | ||
| Oyster sauce | 1 Tablespoon | |
| Mung bean sprouts | 1 Cup (16 tbs) | |
| Basil leaves | 2 Tablespoon, shredded | |
| Lime juice | 1 Tablespoon | |
| Steamed jasmine rice, for serving | ||
Directions
1. 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 until the chicken is lightly browned in spots but not cooked through, about 3 minutes. Add the fish sauce and stir-fry for 10 seconds. Scrape the chicken and onion onto a medium plate and wipe out the wok.
2. Heat the remaining 2 tablespoons of oil in the wok. Add the broccoli, celery, snow peas, garlic and ginger and stir-fry over high heat until crisp-tender, 3 to 4 minutes. Return the chicken and onion to the wok along with any accumulated juices. Add the sambal and hoisin and oyster sauces and stir-fry just until the chicken is cooked through, 3 to 4 minutes longer. Add the bean sprouts, basil and lime juice and toss well. Transfer to a bowl and serve right away, with jasmine rice.
2. Heat the remaining 2 tablespoons of oil in the wok. Add the broccoli, celery, snow peas, garlic and ginger and stir-fry over high heat until crisp-tender, 3 to 4 minutes. Return the chicken and onion to the wok along with any accumulated juices. Add the sambal and hoisin and oyster sauces and stir-fry just until the chicken is cooked through, 3 to 4 minutes longer. Add the bean sprouts, basil and lime juice and toss well. Transfer to a bowl and serve right away, with jasmine rice.
Chef
