Simply seasonal chicken stir fry with butternut squash, ginger, broccoli, carrots, and more! This easy meal comes together in less than an hour and is perfect for busy weeknights.

Butternut Squash Ginger Chicken Stir Fry - a clean, delicious, easy dinner recipe for weeknight meals. Paleo, Whole30, low-carb | TheRoastedRoot.net #glutenfree #healthyrecipe

Life lately is all about stews made in the Instant Pot or stir fry. Thereโ€™s just something undeniably gratifying about tossing some veggies and meat in a skillet, stirring it around, and calling it dinner.

Iโ€™ve posted many-a-stir-fry recipe over the years. I tend to hesitate when posting them because theyโ€™re so stinking easy, but Iโ€™m finding more and more easy goes a long easy goes a long way in everyoneโ€™s life.

Weโ€™ll save complicated for things that really count…like jean shopping…kidding…kinda.

Butternut Squash Ginger Chicken Stir Fry - a clean, delicious, easy dinner recipe for weeknight meals. Paleo, Whole30, low-carb | TheRoastedRoot.net #glutenfree #healthyrecipe

This rendition of chicken stir fry is all about the butternut squash. Weโ€™re doing the usual suspects like chicken, carrots, bell peppers, mushrooms, and broccoli, for sure. But weโ€™re adding butternut squash to give it that seasonal feel, and, well…carbs.

I go super simple when it comes to flavoring my stir fry. I stick with ginger, coconut aminos (or liquid aminos), fish sauce, and maybe a dried spice/herb or two. I added ground cinnamon (YAS!) and dried basil (hard duh, the sequel) for this go โ€˜round.

Recipe Adaptations:

  • If you don’t follow a low-FODMAP diet, add 1/2 a yellow onion and 4 cloves of garlic.
  • Swap out any of the veggies for other veggies. Consider cauliflower, bok choy, cherry tomatoes, parsnips, turnips, kale, etc.
  • Use pork or steak instead of chicken.
  • For a sweeter stir fry, add 2 teaspoons of pure maple syrup at the same time you add the coconut aminos and fish sauce.
  • Use any of your favorite winter squash (acorn, kabocha, pumpkin) in place of butternut squash.

Butternut Squash Ginger Chicken Stir Fry - a clean, delicious, easy dinner recipe for weeknight meals. Paleo, Whole30, low-carb | TheRoastedRoot.net #glutenfree #healthyrecipe

Serve it up as is (thatโ€™s how I eat it), with rice, zucchini noodles, cauliflower rice…whatever you like with your stir fry!

Butternut Squash Ginger Chicken Stir Fry - a clean, delicious, easy dinner recipe for weeknight meals. Paleo, Whole30, low-carb | TheRoastedRoot.net #glutenfree #healthyrecipe

Butternut Squash Ginger Chicken Stir Fry

4.39 from 42 votes
Easy chicken stir fry with butternut squash, ginger, broccoli, carrots and more! A healthy dinner recipe to put on repeat!
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 people

Ingredients

  • 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

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

*You can also use liquid aminos or light soy sauce.

Nutrition

Serving: 1of 4 ยท Calories: 335kcal ยท Carbohydrates: 16g ยท Protein: 37g ยท Fat: 11g ยท Fiber: 3g ยท Sugar: 7g
Author: Julia
Course: Main Dishes
Cuisine: Chinese
Keyword: butternut squash, chicken stir fry, ginger, low-carb, paleo, stir fry, whole30
Did You Make This Recipe?I want to see it! Tag @the.roasted.root on social media!
Julia Mueller
Meet the Author

Julia Mueller

Julia Mueller is a recipe developer, cookbook author, and founder of The Roasted Root. She has authored three bestselling cookbooks, – Paleo Power Powers, Delicious Probiotic Drinks, and The Quintessential Kale Cookbook. Her recipes have been featured in several national publications such as BuzzFeed, Self, Tasty, Country Living, Brit.co, etc.

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Questions and Reviews

    1. Hi Rene! I totally understand the frustration. I would recommend clicking the “Jump To Recipe” button at the top of the post to take you right to the recipe. If the recipe card doesn’t answer all of the questions you may have, you can always scroll up to look for the information. Many people find the Jump To Recipe button helpful because they often want to go straight to the recipe to save it or print it. Hope this helps! xo

  1. Hi I used a variation of this recipe using sweet potato, squash, chicken, mushrooms and fresh spinach. Used the same herbs and turned out very tasty. Thanks for sharing your recipes.
    Sandy

  2. The only indication of size for the squash and carrots are the picture. At that size there is no way that they get even a teeny bit tender in 4-5 minutes. it took at least 15, probably longer but I quit counting.