Dinner

Ginger Curried Chicken and Squash Stir Fry is for Dinner.

Ginger Curried Chicken and Squash Stir Fry takes 10 minutes to prepare.

Ginger Curried Chicken and Squash Stir Fry takes 20 minutes to cook.

Ginger Curried Chicken and Squash Stir Fry makes 6 servings.

The ingredients for Ginger Curried Chicken and Squash Stir Fry are:

2.5-3 pounds boneless skinless chicken breast
3 Tablespoons olive oil
1 Large yellow squash
1 Large green squash
1/8 cup bread crumbs
1/2 cup fat free yogurt
3 Tablespoons curry powder (I recommend Penzeys)
2 Tablespoons powdered garlic
1/8 Cup dark beer (SOMEHOW you will have to get rid of the rest of it)
1 Tablespoon kosher salt
1 Tablespoon Black Pepper
3 Tablespoons fresh grated ginger root

Here is how you make Ginger Curried Chicken and Squash Stir Fry:

Grab a large wok and put it on the stove, dry, on medium low to begin heating. In a large freezer bag and combine 2 tablespoons of olive oil, the curry powder, the ginger root, the garlic powder, 1/2 tablespoon of salt, and the beer. Massage the outside of your bag with your hands to combines. Cut the chicken into 1 inch cubes, and place in the bag. mix the chicken and the liquid inside the bag to coat by massaging the outside of the bag. Set aside. Turn the heat up on your wok to medium high. Wash the squash, cut the ends off and cut into 1/4 inch slices. Sprinkle sliced squash with salt and pepper. Turn wok up to high heat until a drop of water will dance and bounce around. Get ready with the squash in one hand and the remaining oil in the other hand. Dump the oil in the pan then swish it around the pan and as quickly as you can, dump the squash in. Try to distribute the squash around the pan so it is a single layer covering the pan. Let it cook on high heat until the underside of the squash slices begin to burn, then start tossing in the oil. Once the squash is browning on all sides. Remove the squash from the pan, and set aside, and wait a moment for the pan to reheat to the point it starts smoking. Dump the chicken and marinade mixture into the pan, and spread around the pan to make a thin layer. LEAVE IT ALONE!! let the bottom burn a bit and once the bottom starts turning dark brown begin tossing the mixture. Once there is no more pink uncooked portions showing on the chicken, add the squash back in and add the yogurt. Cook and stir until the sauce is combined, then bring sauce to a rapid boil. Once boiling add the bread crumbs and stir until dissolved. Divide into servings. Put it in your mouf.Serving Size: Makes 6 beastly large servingsNumber of Servings: 6Recipe submitted by SparkPeople user GREGORYCOLE.

The nutritional information for Ginger Curried Chicken and Squash Stir Fry is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 315.0

• Total Fat: 9.6 g
• Cholesterol: 118.7 mg
• Sodium: 166.1 mg
• Total Carbs: 5.4 g
• Dietary Fiber: 0.8 g
• Protein: 49.4 g

Ginger Curried Chicken and Squash Stir Fry is Asian cuisine.