Chicken and Squash Stir Fry

2 tbsp canola oil
1 boneless skinless chicken breast
Chinese 5 spice
Trader Joe's General Tsao Sauce
1 small Japanese eggplant, sliced thin
1 small yellow squash, sliced thin
1 small zucchini sliced thin
1/2 large maui onion sliced into 1/4 inch slices
peanuts for garnish

Heat canola oil in wok. Cut chicken into bite size pieces and coat with Chinese 5 spice. Add to wok and cook until done. Pour General Tsao sauce over chicken until coated. Add onions and and sliced squash. Cover with lid and let steam for 2 minutes. Remove lid and continue to stir fry until all vegetables are heated through and sauce is incorporated. Garnish with peanuts after serving. Yield: 4 servings. Serve with rice.

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