Vegetable and Chicken Stir-Fry

• 1/4 cup canola oil
• 1 medium onion, halved and thinly sliced
• 1/2 pound skinless, boneless chicken thighs, cut into thin strips
• 1 tablespoon Asian fish sauce
• 1 small head of broccoli, cut into 1-inch florets
• 1 celery rib, thinly sliced
• 4 ounces snow peas (1 1/2 cups)
• 1 garlic clove, thinly sliced
• 1 tablespoon minced fresh ginger
• 1 teaspoon sambal oelek or Chinese chile-garlic sauce
• 1 tablespoon hoisin sauce
• 1 tablespoon oyster sauce
• 1 cup mung bean sprouts
• 2 tablespoons shredded basil leaves
• 1 tablespoon fresh lime juice
• Steamed jasmine rice, for serving

1. Heat a wok until very hot.
2. Add 2 tablespoons of the canola oil and when it is nearly smoking, add the sliced onion and chicken strips.
3. Stir-fry over high heat until the chicken is lightly browned in spots but not cooked through, about 3 minutes.
4. Add the fish sauce and stir-fry for 10 seconds.
5. Scrape the chicken onto a medium plate and wipe out the wok.
6. Heat the remaining 2 tablespoons of oil in the wok.
7. Add the broccoli, celery, snow peas, garlic and ginger and stir-fry over high heat until crisp-tender, 3 to 4 minutes.
8. Return the chicken to the wok along with any accumulated juices.
9. Add the sambal and hoisin and oyster sauces and stir-fry just until the chicken is cooked through, 3 to 4 minutes longer.
10. Add the bean sprouts, basil and lime juice and toss well.
11. Transfer to a bowl and serve right away, with steamed jasmine rice.

canola oil, onion, skinless, fish sauce, head of broccoli, celery, snow peas, garlic, fresh ginger, sambal oelek, hoisin sauce, oyster sauce, bean sprouts, basil, lime juice, jasmine rice

Taken from www.foodandwine.com/recipes/vegetable-and-chicken-stir-fry (may not work)