Spicy Southeast Asian Chicken And Squash Stew

• 2 tablespoons olive oil
• 8 skinless, boneless chicken thighs
• 2 cups cups fat-free, less-sodium chicken broth
• 2 teaspoons grated peeled fresh ginger
• 2 hot red chiles, seeded and chopped
• 1 1/3 cup minced yellow onion
• 1 tablespoon fish sauce
• 1 1/2 pounds (1 1/2-inch) cubed peeled butternut squash
• 1 (10-ounce) package fresh spinach
• 1 (14-ounce) can light coconut milk
• 1 teaspoon kosher salt
• 1/2 cup cup chopped green onions
• Lime wedges (optional)
• 1 (8-ounce) package cremini mushrooms, halved
• 1/2 teaspoon freshly ground black pepper

1. Heat oil in a large Dutch oven over medium-high heat. Add half of chicken to pan; cook 3 minutes on each side, or until browned. Repeat procedure with remaining chicken; cool. Cut chicken into bite-sized pieces.
2. Reduce heat to medium. Add onion and next 3 ingredients (through chiles) to pan; cook 2 minutes, stirring frequently. Stir in broth, scraping pan to loosen browned bits. Return chicken to pan. Stir in fish sauce and squash; bring to a boil. Cover, reduce heat, and simmer 15 minutes, stirring occasionally. Add mushrooms; cook 5 minutes. Add spinach; cook, covered for 5 minutes, or until spinach is wilted and tender, stirring occasionally. Stir in coconut milk; cook 3 minutes. Stir in salt and pepper. Sprinkle green onions over soup. Garnish with lime wedge, if desired.

olive oil, skinless, chicken broth, fresh ginger, hot red chiles, yellow onion, fish sauce, fresh spinach, light coconut milk, kosher salt, green onions, lime wedges, cremini mushrooms, freshly ground black pepper

Taken from www.myrecipes.com/recipe/spicy-southeast-asian-chicken-squash-stew (may not work)