Recipes Vegetable and Chicken Stir-Fry 5.0 (4,379) 1 Review Green vegetables — broccoli, snow peas, and celery — are the main focus of this stir-fry, which chef Pino Maffeo tops with toasted crushed glutinous rice. To forgo the toasted rice garnish, serve the vegetables on a bed of steamed jasmine rice. By Pino Maffeo Pino Maffeo Named one of Food & Wine’s Best New Chefs, Boston native Pino Maffeo is an award-winning chef known for his innovative blending of Asian and Mediterranean cuisines. He has helmed a string of acclaimed restaurants from San Francisco to Boston, including Inn at the Opera, Sage, Restaurant L, and Il Molo. Maffeo has appeared on NBC’s Today show, Good Morning America, and Food Network, as well as been featured in The New York Times, The New Yorker, Boston Globe, Bon Appetit, Food Arts, and others. Food & Wine's Editorial Guidelines Updated on November 3, 2022 Print Rate It Share Share Tweet Pin Email Photo: © Lucy Schaeffer Total Time: 30 mins Yield: 4 servings Ingredients 1/4 cup canola oil, divided 1 medium onion, halved and thinly sliced 1/2 pound skinless, boneless chicken thighs, cut into thin strips 1 tablespoon 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 Directions 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, hoisin, and oyster sauce 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. Rate it Print