Teriyaki Chicken & Vegetable Stir-Fry

Name: Teriyaki Chicken & Vegetable Stir-Fry
Yield: 4
Ingredients: 1 lb. boneless, skinless chicken breasts, cut into chunks; 1 tbsp. peanut oil; 4 cups Roasted Butternut Squash & Kale, thawed; 1/3 cup teriyaki sauce; 1/4 cup chicken stock; 3 cups steamed rice; 1/3 cup salted roasted peanuts; 3 tbsp. fresh cilantro leaves

Author:: Rachael Ray Every Day
Updated:: Jul 12, 2017
Original:: Mar 29, 2017

Do future you a favor: Cook a big batch of Roasted Butternut Squash & Kale, tuck ’em away in your freezer and stir up this quick dinner... whenever!

Recipe by Jackie Newgent, RDN

4Servings

Ingredients

1 lb. boneless, skinless chicken breasts, cut into chunks
1 tbsp. peanut oil
4 cups Roasted Butternut Squash & Kale, thawed
1/3 cup teriyaki sauce
1/4 cup chicken stock
3 cups steamed rice
1/3 cup salted roasted peanuts
3 tbsp. fresh cilantro leaves

Preparation

In large nonstick skillet, stir-fry chicken in oil over high until cooked through, 4 to 5 minutes. Add vegetables, teriyaki and stock; stir-fry until hot, 2 to 3 minutes. Serve with rice. Top with nuts and cilantro.