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Chicken Stir-Fry

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 chile-garlic sauce
1 tablespoon soy sauce
1 cup mung bean sprouts
1 teaspoon sesame oil

Steamed rice, for serving

Heat a pan until very hot. Add 2 tablespoons oil and add the sliced onion and chicken strips. Stir-fry over high heat until the chicken is lightly browned 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 pan.

Heat the 2 tablespoons of oil in the pan. 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 pan along with any accumulated juices. Add the chile-garlic sauce and soy sauce and stir-fry just until the chicken is cooked through, 3 to 4 minutes longer. Add the bean sprouts, and sesame oil and toss well. Transfer to a bowl and serve right away, with steamed rice.

THM - E