Ginger Chicken Stir-Fry

• 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

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.

vegetable oil cooking spray, chicken, paprika, red onion, garlic, sweet green pepper, sweet red pepper, pepper, fresh ginger, acorn, tomatoes, salt, pepper, chicken stock, cornstarch

Taken from www.food.com/recipe/ginger-chicken-stir-fry-161375 (may not work)