Want a colorful, flavorful, new twist to your stir fry? This recipe is highly adaptable to any type of squash and you can mix and add various other vegetables as well. Great for a quick dinner for those that want to make a home-cooked meal, but pressed for time.
Photo: Julia Mueller | The Roasted Root
Ingredients
Serves 4
2 Tbsp olive oil
2 cups butternut squash peeled and chopped (can substitute for kabocha, pumpkin, or acorn)
2 large carrots peeled and chopped
1/2 red bell pepper
1/2 yellow onion diced
4 cloves garlic minced
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
2 tsp fish sauce or other stir fry sauce optional
1/2 tsp sea salt to taste
Heat the 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 (including 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 fish sauce or other stir fry 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.
Recipe adapted from Julia Mueller | The Roasted Root
