Vegetable and Chicken Stir-Fry
Need a gluten free and dairy free main course? Vegetable and Chicken Stir-Fry could be a super recipe to try. One portion of this dish contains about 20g of protein, 17g of fat, and a total of 399 calories. This recipe serves 4. Head to the store and pick up onion, chile-garlic sauce, broccoli, and a few other things to make it today. To use up the canolan oil you could follow this main course with the Cherry-Apricot Turnovers as a dessert. From preparation to the plate, this recipe takes about 30 minutes.
Instructions
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.