Vegetable And Chicken Stir-Fry

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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

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