Vegetable & Chicken Stir Fry



  • 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. 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 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.


    Green Chicken Masala

    An easy favourite and quick dinner with steamed rice and a steamed veggie on the side. We like green beans or broccoli.



    • 2 cups cilantro leaves
    • 1 cup mint leaves
    • 1 jalapeño, coarsely chopped
    • 4 garlic cloves, crushed
    • 1/4 cup fresh lemon juice
    • 1/2 cup water
    • 2 tablespoons canola oil
    • 1 onion, finely chopped
    • 8 skinless, boneless chicken thighs (1 3/4 pounds), cut into 1-inch pieces
    • 1 1/2 teaspoons turmeric
    • 1/2 teaspoon cinnamon
    • 1/2 teaspoon ground cardamom
    • 1/8 teaspoon ground cloves
    • 1 cup unsweetened coconut milk
    • Kosher salt
    • Basmati rice, for serving


    1. In a blender, combine the cilantro, mint, jalapeño, garlic, lemon juice and water and puree until smooth.
    2. In a large, deep skillet, heat the oil. Add the onion and cook over moderately high heat, stirring frequently, until softened, about 5 minutes. Add the chicken and turmeric and cook, stirring occasionally, until golden in spots, about 7 minutes. Add the cinnamon, cardamom and cloves and cook for 1 minute. Add the cilantro puree and coconut milk, season with salt and bring to a boil. Simmer over low heat until the sauce is slightly reduced and the chicken is tender, about 15 minutes. Serve with basmati rice.