Italian chicken stir-fry with peppers, onions and zucchini

Heat a splotch of oil in a big wok, add cut-up chicken thighs, season with a little salt and pepper and cook until done and coloured, about 4 minutes; take out.

Add a little more oil, then yellow onion and red pepper strips; let them soften about 2 minutes before adding the zucchini, which would turn to mush if added with them.

Add the zucchini and cook another couple of minutes.

Add a little more oil, the garlic, Italian seasoning and red pepper flakes; mix and cook a minute.

Add a little chicken broth to lift the bits from the pan and make a sauce; 30 to 45 seconds.

Return the chicken and mix.

Serve with a squeeze of good olive oil and Parmesan.

Variation: the next day, serve the leftover stir-fry cold as a pasta salad for lunch.