The key to this dish lies in selecting the right ingredients—fresh, high-quality chicken and mushrooms make all the difference. Growing up, my mum always emphasized using what’s local and in season, a habit I’ve carried with me here in San Diego. I recommend sourcing firm, plump mushrooms and bright, crisp vegetables to maximize flavor and texture. If you’re pressed for time, frozen veggies can work well too, just adjust cooking times accordingly.

• 1 lb (450g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
• 8 oz (225g) cremini or button mushrooms, sliced
• 1 medium carrot, thinly sliced
• 1 red bell pepper, chopped
• 1 small zucchini, sliced into half-moons
• 2 cloves garlic, minced
• 1 small onion, finely chopped
• 2 tablespoons olive oil or unsalted butter
• 1/2 cup low-sodium chicken broth
• 1 teaspoon dried thyme or fresh if available
• Salt and freshly ground black pepper, to taste
• Optional: splash of soy sauce or Worcestershire sauce for extra depth