Spicy Vietnamese Stir-Fry With Chicken - cooking recipe

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

Preparation

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.
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.).
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.
Return to a boil and cook briefly until thickened.
To serve: Spoon stir-fry over rice; garnish with lime and cilantro.