Spicy Vietnamese Stir-Fry With Chicken

A Cardwell's at the Plaza recipe.

• Ready In: 24 hrs 20 mins
• Serves: 4-5

Ingredients

• For The Chicken

• 1  tablespoon  toasted sesame oil
• 1  tablespoon fish sauce (nam pla)
• 1  tablespoon granulated sugar
• 1  tablespoon  chili paste with garlic
• 3⁄4 teaspoon ground black pepper
• 18  ounces boneless skinless chicken breasts, sliced into 1/4-inch strips

• For The Broth

• 1 1⁄2 teaspoons  toasted sesame oil
• 1  tablespoon  minced garlic
• 1 1⁄2 tablespoons  grated fresh ginger
• 3⁄4 cup water
• 1 1⁄2 teaspoons granulated sugar
• 1⁄2 cup oyster sauce
• 1  tablespoon fish sauce
• 1⁄2 teaspoon  chili paste with garlic

• For The Stir-fry

• 1 1⁄2 tablespoons  vegetable oil
• 1  tablespoon  toasted sesame oil
• 1⁄2 red bell pepper, julienned
• 1⁄2 yellow bell pepper, julienned
• 1⁄2 green bell pepper, julienned
• 1⁄4 lb green onion, cut into 1-inch pieces
• 1⁄4 lb mushroom, sliced
• 1 1⁄2 teaspoons  thinly sliced fresh basil
• 1 1⁄2 teaspoons  thinly sliced cilantro
• 1⁄4 lb snow peas, trimmed
• 1⁄4 lb broccoli floret
• 1 1⁄2 tablespoons cornstarch
• 3  tablespoons cold water

• For Serving

•  jasmine rice
•  lime wedge
•  fresh cilantro stem

Directions

1. To prepare chicken: Combine sesame oil, fish sauce, sugar, chile paste and pepper in a resealable plastic bag. Add chicken; marinate in the refrigerator for 24 hours.
2. To prepare broth: Warm oil over medium heat. Add garlic and ginger; cook, stirring, until fragrant and well mixed, about 2 minutes. Add water, sugar, oyster sauce and fish sauce; bring to a boil, then reduce heat and simmer 5 minutes. Pour through a fine strainer, discarding solids. Stir chile paste into broth; set aside. (You should have about 1 cup broth.).
3. To prepare stir-fry: Combine vegetable oil and sesame oil in a large skillet or wok; heat almost to the smoking point. Quickly add chicken; stir-fry until chicken is about half cooked. Add bell peppers, onions, mushrooms, basil and cilantro; cook until vegetables are almost tender. Add broth and bring to a boil, then add snow peas and broccoli. Cook just until crisp-tender, about 3 minutes. Dissolve cornstarch in cold water; stir into the stir-fry mixture.
4. Return to a boil and cook briefly until thickened.
5. To serve: Spoon stir-fry over rice; garnish with lime and cilantro.