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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.
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2
Stir to combine.
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3
In a small bowl combine the remaining 1/2 teaspoon cornstarch and 1/3 cup cold water.
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4
In another small bowl combine the paprika and cumin.
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5
Heat a 14-inch flat-bottomed wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact.
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6
Swirl in the remaining 1 tablespoon oil, add the onions, then, using a metal spatula, stir-fry 30 seconds or until the onions begin to wilt.
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7
Push the onions to the sides of the wok, carefully add the chicken, and spread it evenly in one layer in the wok.
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8
Cook undisturbed for 1 minute, letting the chicken begin to sear.
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9
Stir-fry 30 seconds or until the chicken is almost completely opaque.
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10
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.
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11
Add the red and green bell peppers, reduce the heat to medium, and stir-fry 2 minutes or until the peppers begin to soften.
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12
(Do not be alarmed if the spices stick a little to the bottom of the wok.)
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13
Add the fish sauce, chilies, zucchini, and the remaining 1/4 teaspoon salt, and stir-fry 1 minute or until almost all the liquid has evaporated.
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14
Restir 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.
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15
Remove the wok from the heat and stir in the chili powder.
