Pat the chicken thighs dry with paper towels and cut into 1- to 1.5-inch bite-size pieces. Mince the garlic. In a medium bowl combine 2 tbs olive oil, soy sauce, lemon juice, minced garlic, paprika, dried oregano, 1 tsp salt and 1 tsp black pepper. Add the chicken pieces and toss until evenly coated. Cover and refrigerate for at least 20 minutes (up to 2 hours).

Cook the chicken

Heat a large skillet or sauté pan over medium-high heat until hot. Add a thin film of oil or a nonstick spray. Add the marinated chicken in a single layer (work in batches if needed) and sear without moving for 2 minutes to develop color, then stir and cook another 3–4 minutes until cooked through (internal temperature 165°F / 74°C) and edges are golden. Remove chicken to a plate and keep warm.

Vegetables

Prep vegetables

While the chicken marinates, wash and dry the vegetables. Core and slice the bell peppers into 3/4-inch strips. Trim zucchini ends and cut into half-moons about 1/2-inch thick. Slice the red onion into wedges. If using whole carrots, slice into 1/4-inch rounds; if baby carrots, leave whole or halved lengthwise. Cut broccoli into bite-size florets.

Sauté vegetables

Wipe the skillet clean and return to medium-high heat. Add 1 tbs olive oil. Add carrots first and sauté 2 minutes, then add red onion and cook 2 minutes. Add bell peppers, zucchini and broccoli. Season with 1/2 tsp salt and 1/2 tsp black pepper. Stir-fry 4–6 minutes until vegetables are crisp-tender and slightly blistered. If vegetables begin to brown too quickly, reduce heat to medium and add 2–3 tbs of the reserved marinade or 2 tbs water to deglaze.

Sauce & Finish

Combine chicken and vegetables

Return the cooked chicken to the pan with the vegetables. Pour in 1/4 cup chicken stock (or water) and 1 tbs butter. Stir and cook 1–2 minutes, scraping any browned bits from the bottom, until sauce is slightly reduced and glossy. Taste and adjust seasoning with salt, pepper, and optional 1/4 tsp red pepper flakes for heat.

Finish and serve

Remove from heat and sprinkle with 2 tbs chopped fresh parsley. Let sit 1 minute, then serve hot. Recommended accompaniments: steamed rice, quinoa, or crusty bread.