Spicy Chicken Stir-Fry
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 854
- Total Fat
- 32
- Saturated Fat
- 4
- Carbohydrates
- 85
- Dietary Fiber
- 11
- Sugar
- 7
- Protein
- 59
- Cholesterol
- 124
- Sodium
- 1604
- Total: 25 min
- Active: 25 min
Ingredients
2 large boneless, skinless chicken breasts, thinly sliced
Kosher salt and freshly ground black pepper
4 tablespoons canola oil
1 pound store-bought peeled and chopped butternut squash
One 10-ounce bag frozen fire-roasted mixed peppers, thawed
2 cubes frozen minced ginger, such as Dorot, or 2 teaspoons minced fresh ginger
2 cups frozen shelled edamame, thawed
1/4 cup peanut satay sauce, such as Thai Kitchen
2 tablespoons soy sauce
1 tablespoon sriracha
Juice of 1 lime
1/2 cup fresh cilantro leaves
1/4 cup chopped peanuts
4 cups cooked white rice, for serving
Directions
- Sprinkle the chicken with salt and pepper. Heat 3 tablespoons of the canola oil in a wok or large skillet over high heat. Add the chicken and cook until browned and cooked through, 4 to 5 minutes. Remove the chicken to a plate.
- Add the remaining tablespoon canola oil to the wok. Add the butternut squash and cook until it starts to caramelize on the edges and becomes slightly tender, 6 to 7 minutes. Add the peppers and cook until heated through. Add the ginger and cook for another minute. Add the edamame, peanut satay sauce, soy sauce, sriracha and lime juice. Return the chicken to the wok and cook until everything is heated through, 3 to 4 minutes.
- Transfer to a platter and garnish with the cilantro and peanuts. Serve with white rice.