Ingredients
- 1 lb. skinless, boneless chicken thighs, cut into 1″–thick strips
- 3 tbsp. 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
- 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
- 1⁄2 tsp. chili powder
- 4 cups cooked rice, for serving
Details
- Servings:
4
- Dish:
main course
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