Makes 6 servingsEndTextStartText
11/2 pounds chicken thighs, boneless and skinless (make sure each is completely dry)
2 tablespoons olive oil, divided
1 teaspoon crushed red pepper flakes
4 cloves garlic, thinly sliced
2 carrots, medium, cut into matchsticks
1 zucchini squash, large dice
1 red bell pepper, cut into matchsticks
11/2 tablespoons vinegar
1 tablespoon cornstarch
1 tablespoon minced fresh ginger
1/2 cup water
1 tablespoon reduced sodium soy sauce
1 lime, cut into wedges to squeeze over individual servings
1. Cut chicken thighs into strips, about ½ inch thick each. Season strips with salt, making sure each piece is seasoned entirely.
2. Heat large saute pan over medium heat, add 1 tablespoon of olive oil. Once oil is hot, but not smoking, add chicken thighs to pan, searing meat on each side. Once seared, remove chicken from pan and allow to rest next to stove. It may be necessary to do this in two step, searing the chicken in batches using ½ tablespoon of oil to begin the second batch.
3. Add remaining 1/2 tablespoon olive oil to pan remaining on medium heat. Add crushed red pepper flakes, garlic, carrot, zucchini, and red pepper, and toss occasionally for 5 minutes.
4. While vegetables are cooking, create slurry in separate bowl. Gently whisk 1½ tablespoons of vinegar into 1 tablespoon of cornstarch. This may also be accomplished by using a fork.
5. Turn pan to medium-low heat, and add ginger, water, and soy sauce. Stir with wooden spoon. To thicken sauce, add cornstarch slurry to pan, and stir in with spoon. Add chicken to pan and allow to cook for 15 minutes, stirring occasionally. You may need additional cooking time to ensure that chicken is completely done.
6. Serve over citrus quinoa. (See accompanying recipe.)
7. Squeeze the juice of lime wedges over stir-fry and season additionally if necessary.