Makes 3 to 4 servings

Tim Rosefield's love for Thai and Vietnamese food inspired him to put together this spicy stir-fry, which he serves over basmati or long-grain white rice. Hot bean paste is available in jars at some well-stocked supermarkets and in Asian markets. If you can't find it, you can substitute 1 teaspoon hot sauce and 2 additional teaspoons soy sauce for the bean paste.

How to Make It

Step 1

Rinse chicken and pat dry; cut into 1-inch chunks. In a bowl, combine chili powder, cumin, and turmeric. Add chicken and mix to coat.

Step 2

Pour oil into a 12-inch frying pan or 14-inch wok over high heat; when hot, add onion, garlic, and ginger. Stir until onion is limp, about 2 minutes. Add chicken and stir until white on the outside but still slightly pink in the middle (cut to test), about 3 minutes.

Step 3

Meanwhile, in a 2-cup glass measure, mix chicken broth, vinegar, bean paste, soy sauce, and sugar. Add to pan along with zucchini and green beans. Bring to a boil and cook, stirring occasionally, until vegetables are barely tender to bite and chicken is no longer pink in the center (cut to test), about 5 minutes. Pour into a serving dish.

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