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1
Heat a wok until very hot.
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2
Add 2 tablespoons of the canola oil and when it is nearly smoking, add the sliced onion and chicken strips.
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3
Stir-fry over high heat until the chicken is lightly browned in spots but not cooked through, about 3 minutes.
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4
Add the fish sauce and stir-fry for 10 seconds.
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5
Scrape the chicken onto a medium plate and wipe out the wok.
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6
Heat the remaining 2 tablespoons of oil in the wok.
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7
Add the broccoli, celery, snow peas, garlic and ginger and stir-fry over high heat until crisp-tender, 3 to 4 minutes.
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8
Return the chicken to the wok along with any accumulated juices.
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9
Add the sambal and hoisin and oyster sauces and stir-fry just until the chicken is cooked through, 3 to 4 minutes longer.
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10
Add the bean sprouts, basil and lime juice and toss well.
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11
Transfer to a bowl and serve right away, with steamed jasmine rice.
