Created by ForeverMama on July 26, 2016
Step 1: In a medium bowl combine the chicken, 1 tablespoon of the oil, 1 teaspoon of the cornstarch, 1/2 teaspoon of the salt, and pepper. Stir to combine. In a small bowl combine the remaining ½ teaspoon cornstarch and 1/3 cup cold water. In a separate small bowl combine the paprika and cumin.
Step 2: Heat a 14-inch flat-bottomed wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in the remaining 1 tablespoon of oil, add the onion, then, using a metal spatula, stir-fry 30 seconds or until the onions begins to wilt.
Step 3: Push the onions to the sides of the wok, carefully add the chicken and spread it evenly in one layer in the wok. Cook undisturbed for 1 minute, letting the chicken begin to sear. Stir-fry 30 seconds or until the chicken is almost completely opaque.
Step 4: Add the ginger, garlic, and the paprika mixture, and stir-fry 1 minute or until the aromatics are fragrant and the chicken is well coated in the spices.
Step 5: Add the red and green bell peppers, reduce the heat to medium and stir-fry 2 minutes or until the peppers begin to soften. Do not be alarmed if the spices stick a little to the bottom of the wok.
Step 6: Add the fish sauce, chilies, zucchini, and the remaining 1/4 teaspoon salt, and stir-fry 1 minute or until almost all of the liquid has evaporated.
Step 7: Re-stir the cornstarch mixture, swirl it into the wok, increase the heat to high, and stir-fry 1 minute or until the chicken is just done and the vegetables are crisp-tender. Remove the wok from the heat and stir in the chili powder.
Step 8: Serves 3 as a main dish with rice or 4 as part of a multi-course meal.