Peanut Chicken

4 cups squash, chopped*
1 Tb butter
1 clove garlic, minced
½ tsp ginger
½ tsp salt
2 cups carrots, chopped 
4 cups chicken, cooked 
1 cup bean sprouts
1/2 cup peanuts

In a large microwave bowl cook squash about 1 minute. Drain liquid. Add butter, garlic, ginger,salt, carrots and a little water; microwave until carrots are tender. Stir in chicken, bean sprouts, peanuts and peanut butter sauce. Microwave until all ingredients are warm.
 
Peanut Butter Sauce:
2 Tb cold water
2 Tb corn starch
1 Tb butter
1 clove garlic
½ tsp ginger
1 ½ c broth
2 Tb salsa
2 Tb soy sauce
2 Tb peanut butter
1/3 c. brown sugar

Mix cornstarch and water in a small bowl and set aside. Sauté garlic in butter. Add the remaining ingredients to the garlic and bring to a boil. Reduce heat and slowly stir in the cornstarch until the sauce thickens.

* Broccoli can be substituted for the squash.