Heat a wok until very heat. Add 2 tablespoons of the canola oil and when it is virtually smoking, add the sliced onion and chicken strips. Plug-fry over high heat until the chicken is lightly browned in spots but no longer cooked through, about 3 minutes. Add the fish sauce and streak-fry for 10 seconds. Pickle the chicken onto a medium plate and wipe out the wok.
Heat the splendid 2 tablespoons of oil in the wok. Add the broccoli, celery, snow peas, garlic, and ginger and streak-fry over high heat until crisp-gentle, 3 to 4 minutes. Return the chicken to the wok along with any gathered juices. Add the sambal, hoisin, and oyster sauce and streak-fry right until the chicken is cooked through, 3 to 4 minutes longer. Add the bean sprouts, basil, and lime juice and toss effectively. Switch to a bowl and lend a hand upright away with steamed jasmine rice.
Crisp Vermentino from Italy.