14 oz (400 g) skinless and boneless chicken thighs or chicken breasts, cut into strips

2 tablespoons (30 ml) olive oil, approximately

1 teaspoon (5 ml) sesame oil (optional)

Salt and pepper

4 green onions, finely chopped

4 cloves garlic, finely chopped

1 cup (250 ml) snow peas, cut in half lengthwise

1 red bell pepper, sliced into strips

1 cup (250 ml) small cauliflower florets, blanched

1 cup (250 ml) small broccoli florets, blanched

2 cups (500 ml) bean sprouts

1/3 cup (75 ml) water chestnuts, drained and sliced

2 tablespoons (30 ml) hoisin sauce

3 tablespoons (45 ml) soy sauce

1 tablespoon (15 ml) sugar

2 tablespoons (30 ml) rice vinegar

1 tablespoon (15 ml) cornstarch

1/4 cup (60 ml) chicken broth

Chili sauce, to taste

In a wok or large skillet, stir-fry the chicken in half the oil over high heat. Season with salt and pepper. Set aside.

In the same wok, sauté the onions, garlic, snow peas and bell pepper in the remaining oil for about 2 minutes. Add the remaining vegetables and stir-fry over high heat for about 2 minutes.

In a bowl, blend the remaining ingredients. Add to the crisp vegetables, stirring until it thickens. Toss in the chicken. Serve immediately.

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