Happy Black Friday everyone! I experienced my first Thanksgiving away from my family this year. My husband and I decided to visit a friend who lives in Iowa. He’s crashing with a family in his church for the year so we got to have a very unique Thanksgiving celebration.
I have a ton of things to be thankful for this year and I want to take a second to appreciate just a few of them.
- I’m thankful that a family that we don’t even know let us sleep in their home so we got to save $1000 on hotel fees for the week.
- I’m thankful to have celebrated one year with my amazing husband and that God is helping us to communicate and love each other better every day.
- I’m thankful that I’ve learned so many new recipes because having a blog inspired me to do so.
- I’m thankful for excellent work mates who make me a better worker and a better person too.
- I’m thankful for friends who continue to care about me even though we live hours apart.
- I’m thankful that my mom is my best friend and that she’ll still watch Gilmore Girls with me.
- I’m thankful for God’s word and that it helps me understand who I’m supposed to be in the world.
Drop me a line in the comments below and let me know what you’re thankful for!
Now, this recipe has nothing to do with Thanksgiving, but it IS part of my finding uses for winter squash series. Also, another perk is that you get to sneak in like, 3 cups of veggies, but it tastes like sweet fried rice. This is a spin off of my husband’s favorite recipe at our favorite Asian Fusion restaurant in town. He picked it because it’s called D2 (just like R2D2).
Check out all these veggies!
Veggie-Packed Honey Chicken Stir Fry
Prep Time: 20 minutes
Cook Time: 40 minutes
3 c prepared brown rice
2 tbsp olive oil
1 white or red onion
1 Red or Green Bell Pepper (or half of each)
1 c Butternut Squash (sliced into strips)
6 Baby Carrots
1 Chicken Breast
1/4 c Reduced Sodium Soy Sauce
1/4 c Rice Vinegar
1/4 c Honey
- Start out by preparing your rice according to package directions. (1 cup of dry rice makes 3 cups of rice). Start preparing other items while your rice cooks.
- Using a large skillet, start heating your olive oil to medium/low heat.
- Slice onion, bell peppers, and butternut squash into thin strips. Add these to your skillet, increase temperature to medium, and stir occasionally for 7 minutes.
- While veggies are cooking, use a cheese shredder to shred your carrots and add it to the skillet.
- Slice your chicken into cubes. When your veggies are cooked thoroughly, push them to the outside of the skillet and place the chicken in the space you made. Turn your chicken occasionally until it’s cooked through.
- Add the prepared rice to the skillet and mix everything together. Make a hole in the middle again, crack your eggs into the hole, poke the yolks, and let the eggs sit for one minute until they’ve begun to cook. At this point, mix the eggs into the rice mixture.
- Add the vinegar, honey, and soy sauce to the mix and stir.
- Allow to cook for one more minute to be sure all egg is cooked.
Alright friends! I hope you enjoyed this post and learned a new way to use your butternut squash. If you liked it, share this to Pinterest for me to help spread the word!