Ingredients:
vegetable oil cooking spray
4 chicken breast halves, skinless, boneless, cut into strips
1 teaspoon paprika
1 red onions, sliced in rings
2 garlic cloves, pressed
1 sweet green peppers, sliced into sticks
1 sweet red peppers, sliced into sticks
1 jalapeno peppers, 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
Directions:
Parboil squash, or cut in half, remove seeds and microwave for about 3 minutes depending on size, cube and set aside.
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.
Lower heat and add onions and garlic, stir fry about 5 minutes, until onion is soft, being careful not to burn garlic.
Add sweet and hot peppers and ginger sticks; stir fry about 3 minutes.
Add squash cubes, stir fry 2 minutes.
Add tomato , stir fry just until heated through, 1 minute.
Sprinkle salt and pepper over all.
Make a slurry out of the chicken stock and cornstarch; add to chicken and vegetables; stir fry until liquid is thickened about 4 minutes.
Nice served over brown rice.
Servings: 4
Time preparation: 20 min.
Time total: 43 min.