Lovely combination of vegetables and chicken with a nice touch of ginger. Submitted for the January 2006 RSC
Provided by Derf2440
Categories One Dish Meal
Time 43m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- 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.
Nutrition Facts : Calories 228, Fat 7.7, SaturatedFat 2.2, Cholesterol 47.8, Sodium 264.6, Carbohydrate 22.9, Fiber 4.2, Sugar 5.7, Protein 18.7
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