Fall Flavors Stirfry

Lisa
The Cook
4 Servings
14 Ingredients
4 Comments
Butternut squash, kale, nutmeg and cranberries combine in this savory stir fry to usher your tastebuds into fall.
4 Servings
14 Ingredients
4 Comments

Ingredients

  • 1 tablespoon Red Wine Vinegar
  • 3 teaspoons Honey
  • 2 teaspoons Sesame Oil
  • 2 teaspoons Cornstarch
  • 2 tablespoons Olive Oil
  • 1 cup peel and dice Squash, Butternut
  • 1 ½ cups dice Bell Pepper, Red
  • ⅓ cups dice Onion, Red
  • ½ cups chop Kale
  • 2 teaspoons mince Garlic, Cloves
  • 2 teaspoons Nutmeg
  • 1 teaspoon peel and mince Ginger, Fresh
  • 2 ⅔ cups cook and shred Chicken, Boneless Breasts
  • ½ cups Cranberries, Dried

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Supplies

  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Stovetop

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. In a bowl, whisk together red wine vinegar, honey, sesame oil and cornstarch. Set aside.
  2. In a large skillet, heat olive oil over medium high heat, add butternut squash. Stir fry until it begins to brown slightly.
  3. Add red pepper and red onion and saute until it begins to soften.
  4. Add kale, garlic, nutmeg and ginger and continue to cook until kale begins to wilt.
  5. Add chicken and cranberries to pan, heating for an additional 2 minutes.
  6. Slowly add the sauce to pan, and continue to cook for an additional 5 minutes.
  7. Remove from heat and allow to cool completely.
  8. Divide among indicated number of gallon freezer bags, label and freeze.

Make From Frozen Serving Day Directions

Stovetop

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Reheat stir fry in saucepan over medium low heat for 10-15 minutes until heated through.

Make It Now Cooking Directions

Stove Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. In a bowl, whisk together red wine vinegar, honey, sesame oil and cornstarch. Set aside.
  2. In a large skillet, heat olive oil over medium high heat, add butternut squash. Stir fry until it begins to brown slightly.
  3. Add red pepper and red onion and saute until it begins to soften.
  4. Add kale, garlic, nutmeg and ginger and continue to cook until kale begins to wilt.
  5. Add chicken and cranberries to pan, heating for an additional 2 minutes.
  6. Slowly add the sauce to pan, and continue to cook for an additional 5 minutes.
  7. Remove from heat and allow to cool for 5 minutes. Serve over rice if desired.

4 Comments

Join the discussion
  1. made this for dinner & it was terrible. too many conflicting flavors.
    i thin this would have worked leaving out the sesame ol & ginger & red peppers. and less nutmeg.
    loos beautiful on the plate but weird flavors.

    1. I am sorry the flavors didn’t agree for you. Should you opt to make it again and substitute other ingredients please let us know how it turns out for you!

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