Spicy Barbecue Chicken and Carrot Stir-Fry

1.Prepare the Spicy Glaze: In a small bowl, whisk together the soy sauce, rice vinegar, brown sugar, and chili flakes. Set aside.

2.Prepare the Thickener: In a separate very small bowl, mix the cornstarch and cold water until smooth to create a slurry. Set aside.

3.Heat the Wok: Heat the vegetable oil in a large skillet or wok over medium-high heat until shimmering.

4.Sauté Aromatics: Add the sliced onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.

5.Cook Vegetables: Add the julienned carrots to the wok. Stir-fry for 3-5 minutes until they begin to soften but still retain a slight crunch. Sprinkle in the smoked paprika and dried basil, stirring to coat the vegetables.

6.Add Chicken: Add the cooked barbecue chicken to the wok. Stir-fry for 1-2 minutes to heat the chicken through.

7.Glaze the Stir-Fry: Pour the prepared Spicy Glaze mixture over the chicken and vegetables. Bring the sauce to a simmer.

8.Thicken the Sauce: Whisk the cornstarch slurry one last time and pour it slowly into the simmering sauce while continuously stirring. Cook for 1 minute until the sauce thickens into a glossy glaze that coats the ingredients.

9.Final Seasoning: Taste the stir-fry and season with freshly ground black pepper as needed. Serve immediately over rice or noodles (not included in ingredients list).