Butternut Squash Ginger Chicken Stir Fry

Name: Butternut Squash Ginger Chicken Stir Fry
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 people
Ingredients: 2 Tbsp avocado oil; 2 cups butternut squash; 2 large carrots; 1/2 red bell pepper; 2 cups mushrooms; 1 large crown broccoli; 1 1.5-inch nub ginger, peeled and grated; 1 large chicken breast; 1 tsp dried basil; 1/4 tsp ground cinnamon; 3 Tbsp Coconut aminos; 2 tsp fish sauce; 1/2 tsp sea salt

User Reviews

4.4

126 reviews

Good

Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings
4 people
Calories
335 kcal
Course
Main Course
Cuisine
Chinese

Butternut Squash Ginger Chicken Stir Fry

Tyler Espinosa

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Easy chicken stir fry with butternut squash, ginger, broccoli, carrots and more! A healthy dinner recipe to put on repeat!

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Ingredients

Servings

2 Tbsp avocado oil or algae oil
2 cups butternut squash peeled and chopped
2 large carrots peeled and chopped
1/2 red bell pepper
2 cups mushrooms quartered
1 large crown broccoli chopped into florets
1 1.5-inch nub ginger, peeled and grated
1 large chicken breast cut into strips
1 tsp dried basil
1/4 tsp ground cinnamon
3 Tbsp Coconut aminos *
2 tsp fish sauce optional
1/2 tsp sea salt to taste

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Instructions

Heat the avocado oil over medium in a large wok or skillet. Add the butternut squash and carrots and stir well. Cover and cook 4 to 5 minutes, until vegetables begin to soften.
Add remaining veggies (bell pepper through ginger), cover, cook 1 minute. Remove cover and cook 2 minutes uncovered.
Scoot veggies off to side to make room for the chicken. Add chicken, basil, and sea salt. Brown chicken 2 - 3 minutes until mostly cooked through then stir into rest of stir fry. Cover and cook 5 minutes, or until chicken is cooked through.
Add liquid aminos, fish sauce, and sea salt. Cook, stirring occasionally, until much of liquid has burned off, about 2 to 3 minutes.
Serve stir fry with choice of side dish and enjoy.