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Roasted garlic chicken stir-fry with butternut squash

This stir-fry has a surprise ingredient that not only adds beautiful color to the dish but also tastes wonderful.

 Roasted garlic chicken stir-fry with butternut squash

The surprise ingredient is butternut squash! Not just any butternut squash, but roasted butternut squash that has a slight hint of cinnamon to it. As if this isn’t enough, this stir-fry is also made with roasted garlic, which will have your taste buds coming back for more. Whether this is served over rice or by itself, it’s a quick, easy and super-tasty dish to make for the entire family.

Roasted garlic chicken stir-fry with butternut squash recipe

Serves 2 to 3


For the butternut squash

  • 1/3 medium-size butternut squash
  • 2 tablespoons olive oil
  • 1/4 teaspoon ground black pepper
  • 4 dashes salt
  • 3 pinches ground cinnamon
For the garlic
  • 1 bulb garlic
  • 1 tablespoon olive oil
For the stir-fry sauce
  • 1/4 cup soy sauce
  • 1 tablespoon hoisin sauce
  • 1 tablespoon honey
  • 1/4 teaspoon sesame oil
  • 3 pinches red pepper flakes
For the stir-fry
  • 2 tablespoons olive oil
  • 2 boneless skinless chicken breasts, cut in flat pieces about 1/2-inch thick
  • 1 cup fresh green beans, cut in half
  • 1/2 cup cut carrots
  • 3 green onions, cut in about 2-inch pieces
  • 1/2 cup bell peppers, cut into strips
  • 1 zucchini, cut into 1-inch thick pieces
  • Roasted garlic (1/2 of a bulb)
  • Roasted butternut squash
  • 1/4 cup chopped cilantro


For the butternut squash

  1. Preheat the oven to 350 degrees F.
  2. Remove the skin from the squash and cut into large pieces (about 3 inches long).
  3. Lay the pieces of squash on a cookie sheet and drizzle each piece with olive oil. Rub the olive oil around each piece of squash.
  4. Sprinkle the pepper, salt and cinnamon on the squash.
  5. Bake in a preheated oven until roasted but still firm (about 35 minutes).
For the garlic
  1. On a large piece of foil, add the bulb of garlic.
  2. Drizzle the olive oil on top of the garlic.
  3. Wrap all sides of the foil to make a “tent” around the garlic and bake in a preheated oven at 350 degrees F. Let roast for about 30 minutes.
For the stir-fry sauce
  1. Mix all ingredients and set aside.
For the stir-fry
  1. After the squash and garlic are roasted, heat a medium-size skillet on medium heat and add the olive oil.
  2. Add the chicken and stir.
  3. Add the roasted garlic, green beans, carrots and stir.
  4. Chop the cloves of garlic and add to the stir-fry.
  5. Add the bell pepper strips and stir.
  6. Cut the roasted butternut squash in 1 inch pieces and add to the stir-fry.
  7. Add the stir-fry sauce and stir.
  8. Continue stirring until the chicken is thoroughly cooked (about 8 minutes depending on the thickness of chicken).
  9. Just before serving, top with the cilantro.
  10. Serve with rice or by itself.

More stir-fry recipes

Easy orange chicken noodle stir-fry recipe
Stir-fry noodles with shrimp and vegetables
Steak and vegetable stir-fry with brown rice

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