Winter Squash, Potato and Chicken Stir-fry with Soy Orange Sauce

• 1/2 cup oil
• 4 cups butternut squash (peeled, seeded and cut up into 1” pieces)
• 2 cups of white, new or russet potatoes (cut into 1” pieces)
• 1 cup of corn
• 1 small onion (diced)
• 1 carrot (diced)
• 1 stalk of celery (diced)
• 1 lb of boneless chicken breast and/or thigh (cut into 1” pieces)
• 1 cup cornstarch

Heat oil in pan. Add onion, celery, carrot, butternut squash and potatoes. Cook for about 15 minutes until they start to get tender.

In a bowl or Ziploc bag cover chicken pieces in cornstarch, then heat oil in another pan and fry until lightly golden brown on each side (approximately 6 minutes). When done, drain on paper towels and set aside.

Once veggies are tender, add chicken and sauce and cook 10 minutes.

Sauce (can be made a week in advance)

• 4 cloves garlic (minced)
• 2 T fresh ginger (minced)
• 1 T fresh cilantro or parsley (minced)
• 1 T fresh basil (minced)
• 2 T canola oil
• 1 cup light soy sauce
• 1/2 cup orange juice
• 1/2 cup water or broth
• 1 T sesame oil
• 1 T hot chili sauce
• 1 t sesame seeds (optional)

Heat oil in frying pan or wok and add garlic and ginger. Cook on medium and keep stirring. You don’t want the garlic to burn or else it’ll taste bitter. Add all ingredients except for sesame oil, chili sauce and sesame seeds; cook for 5 minutes, remove from heat and add remaining ingredients.