Curried Chicken and Yellow Squash Stir-Fry

Curried Chicken and Yellow Squash Stir-Fry


  • 1 boneless chicken breast
  • 1 yellow squash (c. 1 to 1.5 cups chopped. This could be done with zucchini, I suppose.)
  • 10 to 12 oz of chopped, fresh green beans (sub broccoli or snow peas, if you prefer; just get something green in there!)
  • 1 medium onion
  • curry powder
  • 2 table spoons chopped garlic
  • 1 table spoon fresh, chopped or grated ginger
  • oil (Your preference. I don't really care what kind you use. I used safflower oil…whatever.)

(If I'd had them on hand, which I didn't when I made this dish pictured, I would have added red bell peppers and shiitake mushrooms, for both, colour and flavour, although with those, especially the mushrooms, I'd probably not use curry powder, but perhaps a little soy sauce.).


  1. Chop up all veggies and chicken.
  2. Place in hot wok or skillet with garlic, oil, and ginger
  3. sprinkle on curry powder to taste (pretty sure I used about 2 or 3 table spoons, myself).
  4. Stir fry until chicken is thoroughly cooked and squash is tender
  5. Serve over rice (optional) with chopsticks* and a cup of green tea* (*not optional).

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