Skin chicken, if desired. In a plastic or paper bag combine flour, paprika, salt, and pepper. Add chicken, a few pieces at a time, shaking to coat well.
In a 12-inch skillet cook chicken in hot oil over medium heat about 10 minutes or until chicken is lightly browned, turning to brown evenly. Remove chicken; set aside. If necessary, add 1 tablespoon additional oil.
Add the onion, garlic, and ginger to skillet; cook for 4 to 5 minutes or until onion is tender. Carefully stir in chicken broth. Return chicken to skillet. Bring to boiling; reduce heat. Cover and simmer about 15 minutes or until chicken is tender and no longer pink. Spoon off excess fat.
Add the asparagus, sweet peppers, squash, and mushrooms. In a measuring cup combine dry sherry, soy sauce, and cornstarch; stir to mix. Stir into skillet. Return to boiling; reduce heat. Cover and simmer 5 to 10 minutes more or until vegetables are crisp-tender. Serve with orzo, rice or noodles. Makes 4 to 6 servings.