Stir-fry with chicken and zucchini

Ingredients:

• 2 tablespoons freshly squeezed lemon juice
• 4 tablespoons extra-virgin olive oil
• 450 g skinless and boneless chicken breasts, cut into 2 cm strips.
• 2 tsp chopped fresh thyme leaves
• 1 red bell pepper, seeded and chopped
• 2 small zucchinis, halved lengthwise, seeded and cut into 2cm pieces.
• 0.5 cups grape tomatoes
• 2 cloves garlic, finely chopped
• 2 green onions, cut into 5 cm pieces.
• A pinch of red pepper flakes
• 1/2 cup loosely packed fresh basil leaves, thinly sliced
• Hot white rice, for serving

Preparation:

1. In a large bowl, combine lemon juice with 2 tablespoons of olive oil; season with salt and pepper. Add the chicken, mix well, and let sit at room temperature for 15 minutes.
2. Pat the chicken dry. Heat a wok or large skillet over high heat. Add the remaining 2 tablespoons olive oil, then the chicken and thyme. Cook, stirring, until cooked through, about 4 minutes. Transfer with a slotted spoon to a large bowl. Add the bell pepper to the skillet and cook, stirring, until softened, 1-2 minutes. Transfer the pepper to the bowl with the chicken.
3. Add the zucchini to the skillet and cook, stirring, until crispy, about 2 minutes. Transfer to the bowl with the chicken. Add the tomatoes, garlic, green onions, and red pepper flakes to the skillet and cook, stirring, until golden brown, another 2 minutes. Return the chicken and vegetables to the skillet and season with salt and pepper to taste. Cook, stirring to evenly distribute the ingredients, for about 2 minutes.
4. Remove the pan from the heat and stir in the basil. Serve the stir-fry with rice.