4 thigh boneless cut into strips
(Marinate with ½ tsp garlic powder, ½ tsp paprika, ½ red chili powder, 1 tsp salt)
1 cup carrot (cut in 1 inch long pieces)
1 cup zucchini (cut in 1 inch long pieces)
1 cup broccoli (cut in flowers)
1 cup mushrooms (cut in halves)
4 tbsp. sunflower oil
Heat oil in a wok. Fry chicken on high flame. Add carrots and mushrooms. Add zucchini and broccoli. Cook on high flame for 10 minutes or until vegetables are tender but still crunchy.
Serve immediately (vegetables will get soggy if cooled).