Ingredients
Equipment
Method
- Heat the olive oil in a wok or large skillet over medium-high heat. You want the oil to shimmer, indicating it’s hot enough. This is crucial for getting a nice sear on the chicken.
- Add the sliced chicken to the pan. Let it sear without stirring for a few minutes until golden brown. This step is essential for developing flavor, so resist the urge to move it around too soon.
- Once browned, remove the chicken from the pan and set it aside on a plate. This helps keep the meat juicy.
- In the same pan, add the diced onion and minced garlic. Sauté them for about two minutes until they soften and become fragrant. The aroma should start filling your kitchen!
- Add the diced zucchini and shredded carrots next. Stir and cook for about one minute. You want them to maintain some crunch, so don’t overcook them.
- Now it's time to add the seasonings: smoked paprika, cumin, chili powder, and sea salt. Stir them in and cook for an additional one minute, letting the spices bloom and coat the vegetables in flavor.
- Pour in the fresh lime juice to brighten everything up. It will sizzle in the pan, releasing a delightful tangy aroma.
- Return the cooked chicken back into the pan, stirring everything together. Cook until the chicken is cooked through, usually about another three to four minutes. The chicken should lose any pinkness and be nicely coated in the flavorful mixture.
- Once ready, take it off the heat and garnish with the chopped cilantro. This will add a fresh note that complements the dish beautifully.
- Serve the stir fry over a bed of brown rice or quinoa, if using. Enjoy the wonderful medley of flavors and feel the joy that comes with a home-cooked meal!
Notes
Keep any leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stovetop to maintain texture. This stir fry can be frozen, but it’s best to freeze it without the rice or quinoa. It will keep well for up to two months.