Butternut Squash Ginger Chicken Stir Fry
Easy chicken stir fry with butternut squash, ginger, broccoli, carrots and more! A healthy dinner recipe to put on repeat!
Servings: 4 people
Calories: 335kcal
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 | Calories: 335kcal | Carbohydrates: 16g | Protein: 37g | Fat: 11g | Fiber: 3g | Sugar: 7g