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Prep Time: 20 Minutes Cook Time: 23 Minutes |
Ready In: 43 Minutes Servings: 4 |
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Lovely combination of vegetables and chicken with a nice touch of ginger. Submitted for the January 2006 RSC Ingredients:
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 |
Directions:
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.
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