Everyone loves a good stirfry. This one is super flavorful, but also very simple. I mean, who’s got time to slice a million different veggies?!

Make a big batch and have leftovers for days! It would also make a great post-worout meal. Oh, and add rice if you’re into that sort of thing…

Ginger Squash StirFry over Cabbage

1 butternut or kabocha squash, sliced
1 1/2 lb thighs, sliced
4 cloves garlic
2 inches ginger, minced
1/2 red onion, sliced
1/2 green cabbage, shredded
2-3 Tbsp. coconut oil
2-3 Tbsp. coconut aminos or guten-free soy sauce

1. Preheat oven to 375 and roast the squash until tender.
2. In a large skillet, heat oil and add chicken to sear.
3. Add ginger, onion, garlic, and squash. Toss gently.
4. Add coconut aminos and scrape up brown bits from the bottom.
5. Serve hot over shredded cabbage.
6. Garnish with chopped cashews, sesame seeds, or sliced green onion