This dish is based on a recipe in Stir-Frying to the Sky's Edge by Grace Young (Simon & Schuster, 2010).
Yield: serves 4
- 1 lb. skinless, boneless chicken thighs, cut into 1"–thick strips
- 3 tbsp. canola oil
- 1 <sup>1</sup>⁄<sub>2</sub> tsp. cornstarch
- Kosher salt and freshly ground black pepper, to taste
- 1 onion, cut into 3/4" pieces
- 2 tsp. sweet paprika
- 1 tsp. ground cumin
- 1 (1") piece ginger, peeled and minced
- 2 bell peppers (1 green, 1 red), cored and cut into 1" pieces
- 2 tbsp. fish sauce
- 1 large Anaheim or poblano chile, cut diagonally into 1/4"-thick slices
- 1 medium zucchini, halved lengthwise and cut diagonally into 1/4"-thick slices
- <sup>1</sup>⁄<sub>2</sub> tsp. chili powder
- 4 cups cooked rice, for serving
- Combine chicken, 1 tbsp. oil, 1 tsp. cornstarch, salt and pepper in a bowl; let marinate for 15 minutes.
- Heat a 14" wok over high heat. Add 1 tbsp. oil. Add onions; cook until softened, 1–2 minutes. Push onions to side; add remaining oil with chicken, arranging it in a single layer. Cook, without stirring, for 1 minute. Continue cooking, tossing vigorously, until chicken is opaque, about 30 seconds. Add paprika, cumin, garlic, and ginger; cook, tossing constantly, for 30 seconds. Add peppers; cook, stirring constantly, until they begin to soften, 2–3 minutes. Stir in fish sauce and cook until almost all the liquid has evaporated, about 1 minute. Add chiles and zucchini; cook for 30 seconds. Stir together remaining cornstarch and 1⁄3 cup cold water in a bowl; pour around edge of wok. Cook until chicken is cooked and sauce has thickened, 1–2 minutes. Stir in chili powder; season with salt and pepper. Serve with rice.
**Correction: August 12, 2011 An earlier version of this recipe published online was missing the instructions on how to prep the Anaheim or poblano chile; the ingredients list was also missing the zucchini, chili powder, and rice. The original print version of the recipe was correct.
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