Butternut Chicken Stir-Fry with Rice
- Serves
- 4 servings
- Prep
- 10 min
- Cook
- 25 min
- Cost
- $22.50
- Nutrition
- 560 cal · 36g protein
- skillet
- high-protein
🍳 2 pans · Picky-eater safe bet: plain rice
Butternut Chicken Stir-Fry with Rice is a Asian weeknight dinner that serves 4 and is on the table in about 35 minutes, for around $23 in groceries. You'll need 2 pans, and the 9 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain rice works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Cucumber salad (5 min)
Contains: Sesame— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 12-inch nonstick skilletDon't have one? Amazon →
- 3-quart saucepan with lidDon't have one? Amazon →
- Carbon-steel wokDon't have one? Amazon →
- 12-inch locking tongsDon't have one? Amazon →
- ColanderDon't have one? Amazon →
- Instant-read meat thermometerDon't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 1 count rotisserie chicken
- 1 cup basmati rice
- 2 cups low-sodium chicken broth
- 20 oz frozen butternut squash chunks
- 1 count red bell pepper
- 1 count yellow bell pepper
- 1 count yellow onion
- ½ cup stir-fry sauce
- 2 tbsp toasted sesame oil
Steps
- Rinse the dry rice and combine it with the broth in a medium pot. Bring to a boil, cover, reduce to low, and cook 15 minutes. Turn off the heat and let it sit covered 5 minutes, then fluff.
- Pull the meat off the rotisserie chicken, discarding skin and bones, and shred it into bite-size pieces. Slice the peppers into strips and the onion into thin wedges.
- Heat the sesame oil in a large skillet or wok over medium-high. Add the frozen squash and cook 6 to 7 minutes, stirring now and then, until thawed and starting to brown at the edges.
- Add the peppers and onion and stir-fry 4 to 5 minutes until tender-crisp.
- Add the chicken and stir-fry sauce and toss 2 to 3 minutes until the chicken reaches 165°F and everything is glazed. Serve over the rice.
- Make ahead: shred the chicken and slice the peppers and onion up to 2 days ahead and keep them covered in the fridge. Cooked leftovers keep 3 days.
- Picky eater tip: serve plain rice and shredded chicken with the sauce and veggies on the side.
On the side: Cucumber salad (5 min)
2 cucumbers, 1 bottle rice vinegar
- Thinly slice the cucumbers. Toss with a splash of rice vinegar, a pinch of sugar and a pinch of salt.
Nutrition per serving
- Protein
- 36 g
- Carbohydrates
- 56 g
- Fiber
- 6 g
- Sugar
- 8 g
- Fat
- 18 g
- Saturated fat
- 3 g
- Sodium
- 1,020 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop