Chilli Chicken Stir-Fry

Instructions

1. 1

   Cut the boneless chicken thighs into bite-sized pieces.

2. 2

   Peel and slice the carrot into thin strips.

3. 3

   Slice the zucchini into thin strips.

4. 4

   Peel and thinly slice the onion.

5. 5

   Mince the garlic and ginger.

6. 6

   In a bowl, mix the soy sauce, chili paste, and cornstarch until well combined.

7. 7

   Heat 1 tablespoon of olive oil in a large pan or wok over medium-high heat.

8. 8

   Add the chicken pieces to the pan and stir-fry until they are cooked through and slightly browned, about 5-7 minutes. Remove the chicken from the pan and set aside.

9. 9

   In the same pan, add the remaining tablespoon of olive oil.

10. 10

    Add the garlic, ginger, and onion to the pan and stir-fry for 2-3 minutes until the onion becomes translucent.

11. 11

    Add the carrot and zucchini to the pan and stir-fry for another 3-4 minutes until the vegetables are tender but still crisp.

12. 12

    Return the chicken to the pan and pour the soy sauce mixture over the chicken and vegetables.

13. 13

    Stir-fry everything together for another 2-3 minutes until the sauce has thickened and everything is well coated.

14. 14

    Season with salt to taste.

15. 15

    Serve hot and enjoy your Chilli Chicken Stir-Fry!