Vegetable and Chicken Stir-Fry
© Lucy Schaeffer

Vegetable and Chicken Stir-Fry


Chef Way Green vegetables—broccoli, snow peas and celery—are the main focus of this stir-fry, which Pino Maffeo tops with toasted crushed glutinous rice.

Easy Way Serve the vegetables on a bed of steamed jasmine rice, forgoing the toasted rice garnish.

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  1. 1/4 cup canola oil
  2. 1 medium onion, halved and thinly sliced
  3. 1/2 pound skinless, boneless chicken thighs, cut into thin strips
  4. 1 tablespoon Asian fish sauce
  5. 1 small head of broccoli, cut into 1-inch florets
  6. 1 celery rib, thinly sliced
  7. 4 ounces snow peas (1 1/2 cups)
  8. 1 garlic clove, thinly sliced
  9. 1 tablespoon minced fresh ginger
  10. 1 teaspoon sambal oelek or Chinese chile-garlic sauce
  11. 1 tablespoon hoisin sauce
  12. 1 tablespoon oyster sauce
  13. 1 cup mung bean sprouts
  14. 2 tablespoons shredded basil leaves
  15. 1 tablespoon fresh lime juice
  16. Steamed jasmine rice, for serving
  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 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 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 steamed jasmine rice.

Suggested Pairing

Crisp Vermentino from Italy.