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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
Prep Time
15 mins
Cook Time
25 mins
Total Time
50 mins
 
Course: Main Course
Keyword: low-carb, paleo, stir fry, whole30
Servings: 4 people
Author: Julia
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
  1. 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.

  2. Add remaining veggies (bell pepper through ginger), cover, cook 1 minute. Remove cover and cook 2 minutes uncovered.

  3. 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.

  4. Add liquid aminos, fish sauce, and sea salt. Cook, stirring occasionally, until much of liquid has burned off, about 2 to 3 minutes.

  5. Serve stir fry with choice of side dish and enjoy.

Recipe Notes

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