1 lb. skinless, boneless chicken thighs cut into 1″–thick strips
3 Tbs. canola oil
1 1⁄2 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
2 cloves garlic, minced
1 -‐ 1″ piece ginger, peeled and minced
2 bell peppers (1 green, 1 red), cored and cut into 1″ pieces
2 Tbs. fish sauce
1 large Anaheim or poblano chili, cut diagonally into 1/4″-‐thick slices
1 medium zucchini, halved lengthwise and cut diagonally into 1/4″-‐thick slices 1/2 tsp. chili powder
4 cups cooked rice, for serving
Combine chicken, 1 Tbs. oil, 1 tsp. cornstarch, salt and pepper in a bowl; let marinate for 15 minutes.
Heat a 14″ wok over high heat. Add 1 Tbs. 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 chilies 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.
Notes and Instructions