Vegetable and Chicken Stir-Fry Recipe

Name: Vegetable and Chicken Stir-Fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.

318

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 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, and more.

Yes, Vegetable and Chicken Stir-Fry falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vegetable and Chicken Stir-Fry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions