Chinese Burmese Chili Chicken

Ingredients:
1 lb boneless, skinless chicken thigh or breast, cut into 1-inch cubes
1 Tbsp peanut or vegetable oil, for cooking
1 medium yellow onion, cut into large dice
2 tsp minced ginger
2 tsp minced garlic
2 medium red bell peppers, cut into 1-inch squares
1 jalapeno pepper, thinly sliced
1 medium zucchini, halved lengthwise and each half thinly sliced

For the marinade:
1 Tbsp peanut or vegetable oil
1 tsp cornstarch
1/2 tsp salt
1/2 tsp freshly ground black pepper

For the sauce:
1/2 tsp cornstarch
2 tsp paprika
2 tsp ground cumin
1/2 tsp cayenne pepper
2 Tbsp fish sauce
1/4 tsp salt

Instructions:
Marinate the chicken: in a medium bowl, mix together 1 tablespoon of the oil, 1 teaspoon of the cornstarch, 1/2 teaspoon of the salt, and the pepper. Add the chicken and coat well with the marinade mixture. Let stand while you prepare the other ingredients.

In a small bowl mix the remaining 1/2 teaspoon of cornstarch with 1/3 cup of cold water until the cornstarch is dissolved. In another small bowl combine the paprika, cumin, and cayenne pepper.

Heat a wok over high heat and swirl in the 1 tablespoon of cooking oil. Add the onions and stir-fry for 1 minute, until the edges of the onions begin to crisp. Push the onions to the sides of the wok and add the chicken, spreading it evenly in one layer. Allow the chicken to sear undisturbed for 1 minute. Stir-fry for another minute, until the outsides have turned white. Add the ginger, garlic, and paprika mixture and stir-fry for 30 seconds, or until the aromatics are fragrant and the chicken is well-coated with the spices.

Add the bell peppers, zucchini, and chiles. Drizzle in the fish sauce and the 1/4 teaspoon of salt for the sauce. Restir the cornstarch mixture and pour it into the wok, stirring until everything is well-coated. Stir-fry for another minute, until the chicken is cooked through. Transfer to a plate and serve.

Serves 4.
From appetiteforchina.com