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.
More Fast Asian Recipes
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
How to Make It
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.
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.
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