Vegetable and Chicken Stir-Fry


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.

Vegetable and Chicken Stir-Fry
Photo: © Lucy Schaeffer
Total Time:
30 mins
4 servings


  • 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


  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, 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.

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