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Chicken Squash Stir Fry

July 2, 2012 by Katie Wells
fast and easy chicken and vegetable stir fry recipe
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  • Chicken Squash Stir Fry
  • Chicken Squash Stir Fry Recipe

My criteria for a recipe that goes into our meal rotation is that it must have a good source of protein, contain more than one vegetable, be easy to make in under 30 minutes, and preferably only need one pan to prepare from start to finish. It must also be a favorite meal for at least one family member and not be a complete battle to get the kids to eat.

Chicken Squash Stir Fry

This chicken squash stir fry meets all of those criteria and more. It has chicken (thighs or breasts will work), broccoli, onion, and zucchini or summer squash, and can easily change flavors with the addition of homemade spice blends. I prefer a simple seasoning of garlic, salt, and pepper, though curry powder is another great addition.

fast and easy chicken and vegetable stir fry recipe

Chicken Squash Stir Fry Recipe

Katie Wells
This is a great stir fry for summer, using seasonal squashes and chicken for an easy meal in half an hour!
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Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Main
Cuisine Asian
Servings 10 cups
Calories 125 kcal

Ingredients
  

  • 4 boneless skinless chicken breasts (8 thighs)
  • 3 medium medium zucchini (or yellow squash)
  • 2 medium onions
  • 1 small head broccoli (or 1 bag frozen)
  • 4 TBSP butter (or coconut oil)
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp turmeric
  • 1 tsp thyme

Instructions
 

  • In a large skillet or wok, heat the butter or oil. Chop the chicken into bite sized pieces and add to pan. Sprinkle with some of the spices and cook until completely cooked. Slice the onions and add when chicken is almost done. Slice zucchini and chop broccoli into florets and add to pan. Sprinkle with additional spices if desired and cook another 5-7 minutes until all vegetables are tender.

Notes

This recipe is endlessly versatile. Mix it up with any spices you like. Try cumin or homemade taco seasoning to give it a Mexican flavor or curry powder as a great stand-alone spice.

Nutrition

Serving: 1cupCalories: 125kcalCarbohydrates: 6gProtein: 12.6gFat: 6gSaturated Fat: 3.3gCholesterol: 41mgSodium: 111mgFiber: 2gSugar: 2.7g
Tried this recipe?Let us know how it was!

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Serve and enjoy!

What is your favorite stir fry? Share below!

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Category: Poultry Recipes, Recipes

About Katie Wells

Katie Wells, CTNC, MCHC, Founder and CEO of Wellness Mama and Co-Founder of Wellnesse, has a background in research, journalism, and nutrition. As a wife and mom of six, she turned to research and took health into her own hands to find answers to her health problems. WellnessMama.com is the culmination of her thousands of hours of research and all posts are medically reviewed and verified by the Wellness Mama research team. Katie is also the author of the bestselling books The Wellness Mama Cookbook and The Wellness Mama 5-Step Lifestyle Detox.

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Reader Interactions

Discussion (4 Comments)

  1. Emily

    December 4, 2014 at 11:51 AM

    I was wondering if you had the nutritional info for your recipes anywhere? I use myfitnesspal and would love to know exactly what to log!

    Reply
  2. Amy

    September 10, 2014 at 5:17 PM

    I just tried this because all I had leftover was chicken and squash and spices…I added asparagus instead of brocolli. This is DELICIOUS! I will definitely make this again!

    Reply
  3. Jenny P

    July 11, 2012 at 2:28 PM

    We loved this recipe!!!  So easy and so tasty!

    Reply
  4. Diane Lopez

    July 2, 2012 at 11:23 PM

    Great recipe.. thanks for sharing! 🙂

    Reply

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