Serves 4.

2 Tbsp. olive oil
2 cups Red Dog butternut or red kuri squash, peeled and chopped
2 large Red Dog carrots, peeled and chopped
2 cups mushrooms, quartered
1 bu. Red Dog red chard, stems and leaves separated, both coarsely chopped
1 (1.5-inch) nub ginger, peeled and grated
1 large chicken breast, cut into strips
1 tsp. dried basil
1/4 tsp. ground cinnamon
3 Tbsp. soy sauce
2 tsp. fish sauce (optional)
1/2 tsp. sea salt, to taste

Heat the olive oil over medium in a large wok or skillet. Add the squash and carrots and stir well. Cover and cook 4 to 5 minutes, until vegetables begin to soften.

Add mushrooms, chard stems, and ginger, cover, and cook 1 minute. Remove cover and cook 2 minutes uncovered.

Scoot veggies off to one side to make room for the chicken. Add chicken, basil, and cinnamon. Brown chicken 2 – 3 minutes until mostly cooked through then stir into rest of stir fry. Cover and cook 5 minutes, or until chicken is cooked through.

Add chard leaves, soy sauce, fish sauce, and sea salt. Cook, stirring occasionally, until much of liquid has burned off and the chard leaves are wilted, about 2 to 3 minutes.

Serve with brown or white rice and enjoy.