Butternut Squash Ginger Chicken Stir Fry

1. INGREDIENTS

1. 2 Tbsp avocado oil or algae oil
2. 2 cups butternut squash peeled and chopped
3. 2 large carrots peeled and chopped
4. 1/2 red bell pepper
5. 2 cups mushrooms quartered
6. 1 large crown broccoli chopped into florets
7. 1 (1.5-inch) nub ginger peeled and grated
8. 1 large chicken breast cut into strips
9. 1 tsp dried basil
10. 1/4 tsp ground cinnamon
11. 3 Tbsp coconut aminos *
12. 2 tsp fish sauce optional
13. 1/2 tsp sea salt to taste

1. Heat the avocado oil over medium in a large wok or skillet. Add the butternut squash and carrots and stir well. Cover and cook 4 to 5 minutes, until vegetables begin to soften.
2. Add remaining veggies (bell pepper through ginger), cover, cook 1 minute. Remove cover and cook 2 minutes uncovered.
3. Scoot veggies off to side to make room for the chicken. Add chicken, basil, and sea salt. Brown chicken 2 - 3 minutes until mostly cooked through then stir into rest of stir fry (if you don't eat meat, simply omit the meat!) Cover and cook 5 minutes, or until chicken is cooked through.
4. Add liquid aminos, fish sauce, and sea salt. Cook, stirring occasionally, until much of liquid has burned off, about 2 to 3 minutes.
5. Serve stir fry with choice of side dish and enjoy.