Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Peel and cut 1.5 pounds of butternut squash into 1-inch cubes, setting them aside.

2. 2

   Slice 1 pound of chicken breast into thin strips and marinate with 1 tablespoon of soy sauce, 1 teaspoon of five-spice powder, and 1 teaspoon of finely grated fresh ginger for at least 15 minutes.

3. 3

   Whisk together 1 tablespoon of soy sauce, 1 tablespoon of rice vinegar, 1 teaspoon of sesame oil, 1 teaspoon of sugar, 0.5 cup of chicken broth, and 1 tablespoon of cornstarch in a small bowl to create the sauce.

4. 4

   Heat 1.5 tablespoons of vegetable oil in a large skillet or wok over medium-high heat, then add the 1.5 pounds of butternut squash cubes and pan-sear for 8-10 minutes until tender and slightly caramelized, removing them from the skillet afterwards.

5. 5

   Add another 1.5 tablespoons of vegetable oil to the same skillet, then cook the marinated 1 pound of chicken strips for 4-6 minutes until fully cooked through and lightly browned, setting them aside with the squash.

6. 6

   Briefly sauté 3 minced cloves of garlic and 1 pound of chopped bok choy in the same skillet for 2-3 minutes until the bok choy is bright green and slightly wilted.

7. 7

   Return the cooked chicken and butternut squash to the skillet with the bok choy, pour in the prepared sauce, and stir everything gently for 1-2 minutes until the sauce has thickened and evenly coats all ingredients.