Spicy Chicken Stir-Fry

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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