Name: Rotisserie Chicken, Butternut Squash & Bell Pepper Stir-Fry with Rice
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 ½ cups basmati rice; 710 ml chicken or vegetable broth; 6 cups frozen butternut squash, pieces; 3 red bell peppers; 1 ½ (850 g) whole chicken rotisserie chicken, white and dark meat; 3 yellow bell peppers; 1 ½ medium yellow onions; stir-fry sauce; toasted sesame oil

Rotisserie Chicken, Butternut Squash & Bell Pepper Stir-Fry with RiceRotisserie Chicken, Butternut Squash & Bell Pepper Stir-Fry with Rice — a 40-minute lunch recipe with 9 ingredients, serving 6.Ingredients

1 ½ cups basmati rice

710 ml chicken or vegetable broth

6 cups frozen butternut squash, pieces

3 red bell peppers

1 ½ (850 g) whole chicken rotisserie chicken, white and dark meat

3 yellow bell peppers

1 ½ medium yellow onions

stir-fry sauce

toasted sesame oil

Instructions

Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a medium saucepan. Add broth, then bring the mixture to a boil over high heat.

Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce heat to low. Cook rice until liquid is fully absorbed, 15-18 minutes. Once done, remove rice from the heat and let it stand, still covered, for 5 minutes.

Meanwhile, place chickens on a cutting board and, using your hands, remove meat from the skin and bones. Separate the meat into shred-like pieces, place in a large bowl, and set aside.

Wash and dry bell peppers. Using a clean cutting board, trim, seed, and halve crosswise; slice each half into thin strips. Place in another large bowl along with the butternut squash.

Preheat a large pot over medium-high heat.

While the pot heats up, peel, halve, and slice onions crosswise into thin half-moons. Add to the bowl with the bell pepper and squash.

Once the pot is hot, add oil and swirl to coat the bottom. Add veggies, cover with a lid, and cook, stirring occasionally, until just tender, 5-6 minutes.

When the veggies are done, add chicken and stir-fry sauce to the pot. Continue to cook, stirring occasionally, until chicken and sauce are warmed through, 2-3 minutes more. Remove from heat.

To serve, divide rice and stir-fry between plates or bowls. Enjoy!

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