Savor the flavors of autumn with this vibrant and mouthwatering stir-fry dish. Brimming with seasonal veggies and a blend of sweet and savory flavors, this dish is the ideal way to commemorate the fall harvest.

Ingredients: 2 cups diced butternut squash. 1 cup sliced Brussels sprouts. 1 cup sliced bell peppers assorted colors. 1 cup sliced carrots. 1 cup broccoli florets. 1 cup snap peas. 1/2 cup sliced red onion. 2 cloves garlic, minced. 1 lb boneless chicken breast, thinly sliced. 2 tablespoons vegetable oil. 1/4 cup soy sauce. 2 tablespoons maple syrup. 1 tablespoon rice vinegar. 1 teaspoon grated fresh ginger. Salt and pepper to taste.

Instructions: To make the sauce, combine the soy sauce, rice vinegar, maple syrup, grated ginger, and minced garlic in a small bowl. Put aside. Vegetable oil should be heated over medium-high heat in a large skillet or wok. Stir-fry the thinly sliced chicken breast for two to three minutes, or until it begins to brown. Take out and place aside the chicken from the skillet. If necessary, add extra oil to the same skillet and then add the butternut squash. It should start to soften after 45 minutes of stirring. Sliced bell peppers, carrots, broccoli, snap peas, Brussels sprouts, and red onion should all be added to the skillet. The veggies should be crisp-tender after another five to seven minutes of stir-frying. Pour the sauce over the stir-fry and add the cooked chicken back to the skillet. After combining everything, cook for a further two to three minutes, or until thoroughly heated. To taste, add salt and pepper for seasoning. If desired, top with finely chopped fresh herbs and serve hot.

Prep Time: 15 minutes

Cook Time: 20 minutes