Ginger Chicken Stir-fry

Total Time: 43 mins Preparation Time: 20 mins Cook Time: 23 mins

Ingredients

• Servings: 4
• vegetable oil cooking spray
• 4 chicken breast halves, skinless, boneless, cut into strips
• 1 teaspoon paprika
• 1 red onion, sliced in rings
• 2 garlic cloves, pressed
• 1 sweet green pepper, sliced into sticks
• 1 sweet red pepper, sliced into sticks
• 1 jalapeno pepper, sliced into sticks
• 1 inch piece fresh ginger, sliced into thin strips
• 1 small acorn squash, cubed (or squash of your choice)
• 2 fresh tomatoes, large diced
• 1/4 teaspoon salt
• 1/4 teaspoon pepper, fresh ground
• 3/4 cup chicken stock
• 1 teaspoon cornstarch

Recipe

• 1 parboil squash, or cut in half, remove seeds and microwave for about 3 minutes depending on size, cube and set aside.
• 2 generously spray a non stick wok or deep fry pan. heat wok and add chicken strips; brown on all sides, about 5 minutes. sprinkle chicken with paprika.
• 3 lower heat and add onions and garlic, stir fry about 5 minutes, until onion is soft, being careful not to burn garlic.
• 4 add sweet and hot peppers and ginger sticks; stir fry about 3 minutes.
• 5 add squash cubes, stir fry 2 minutes.
• 6 add tomato , stir fry just until heated through, 1 minute.
• 7 sprinkle salt and pepper over all.
• 8 make a slurry out of the chicken stock and cornstarch; add to chicken and vegetables; stir fry until liquid is thickened about 4 minutes.
• 9 nice served over brown rice.