Instructions:

Prepare the Chicken and Vegetables:

• Season the chicken slices with a pinch of salt and pepper.
• Heat 1 tablespoon of olive oil in a large pan or skillet or wok over medium-high heat.
• Add the chicken slices and cook until they are browned and cooked through (a little bit of char will add more flavor later). Remove the chicken from the skillet, leaving as much oil as possible in the pan and set aside.

Sauté the Vegetables:

• In the same skillet, add a bit more oil if needed, then add the minced garlic and ginger. Sauté for about a minute until fragrant.
• Add the sliced onions and cook for 1-2 minutes until they start to soften.
• Add the butternut squash cubes and cook for about 6-8 minutes, then add red bell pepper slices. Cook for 5-6 minutes, stirring occasionally, until the vegetables are tender but still slightly crisp. If you wish, go nuts with more vegetables here like broccoli, snap peas, baby corn and spinach (all inflammation friendly and take about 3-4 minutes to cook through)

Combine and Finish:

• Return the cooked chicken to the skillet with the sautéed vegetables.
• Cover and cook for an additional 2-3 minutes until the chicken and veggies have heated through.
• Taste and adjust seasoning with salt and pepper if necessary. Maybe a sprinkle of chilli flakes

Serve:

• Divide the stir-fry among plates or bowls.
• Garnish with fresh cilantro for added freshness and flavor. Add a smattering (1 tsp) of dry toasted sesame seeds/flaked almonds/peanuts for some added texture.

This Chicken and Butternut Squash Stir-Fry is packed with protein, fiber, and vitamins, making it a healthy choice for those with diabetes and gout concerns.