Butternut Squash Ginger Chicken Stir Fry
User Reviews
4.4
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
4 people
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Calories
335 kcal
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Course
Main Course
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Cuisine
Chinese
Butternut Squash Ginger Chicken Stir Fry
Description
The Butternut Squash Ginger Chicken Stir Fry features a mixture of diced vegetables including peeled butternut squash, carrot, red bell pepper, mushrooms, and broccoli florets, providing a range of textures from soft to crisp-tender. Fresh ginger adds a warm, slightly spicy note, while dried basil and cinnamon contribute subtle herbal and warming spices.
The chicken is cooked separately in avocado oil until browned but juicy, then combined with the vegetables. The sauce includes coconut aminos and optional fish sauce, which provide umami and depth without overpowering the dish. The final cooking step reduces the liquid so the flavors concentrate and cling to the ingredients.
This makes a nutritious, colorful stir fry that pairs well with rice or noodles as a main course. The inclusion of butternut squash adds a mellow sweetness balancing the savory elements.
Ingredients
- 2 Tbsp avocado oil or algae oil
- 2 cups butternut squash peeled and chopped
- 2 carrot peeled and chopped, large
- 1/2 red bell pepper
- 2 cups mushrooms quartered
- 1 broccoli chopped into florets, large crown
- 1 ginger 1.5-inch nub, peeled and grated
- 1 chicken breast cut into strips, large
- 1 tsp basil dried
- 1/4 tsp ground cinnamon
- 3 Tbsp coconut aminos *
- 2 tsp fish sauce optional
- 1/2 tsp salt to taste, sea salt
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.
Notes
- Coconut aminos can be substituted with liquid aminos or light soy sauce for a similar savory flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 335 kcal
% Daily Value*
| Serving | 1of 4 | |
| Calories | 335kcal | 17% |
| Carbohydrates | 16g | 5% |
| Protein | 37g | 74% |
| Fat | 11g | 17% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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