Chicken and Squash Stir Fry

Ingredients

  • 3 lb. Butternut Squash, trimmed and diced into ¼” pieces
  • ½ c. GFS Canola Salad Oil
  • 1½ lb. Green Peppers, trimmed and diced
  • 1½ lb. Red Peppers, trimmed and diced
  • 4½ lb. Fajita Grilled Chicken Strips, thawed
  • 3 lb. GFS Super Sweet Corn, thawed
  • 1½ lb. Markon Roma Tomatoes, diced
  • 1 oz. Cilantro, trimmed and chopped
  • 6 lb. Mexican Brown Rice

Preparation

Preparation Instructions
Wash hands. Wash all fresh, unpackaged produce under running water. Drain well. 1] Slice the neck of the squash at the base of the round ended portion. Trim and peel both pieces. Slice the top piece of the squash in half lengthwise. Slice the bottom round piece in half. Scoop the seeds from the cavity of the squash. Dice into ¼” pieces. 2] Place squash in a warmed rondeau. Pour just enough water over the squash to cover. Simmer over low heat for 3-4 minutes. Cook until tender but still slightly firm. Season to taste with salt and pepper. Remove squash from rondeau. Place on a parchment-lined sheet pan. Refrigerate. Let cool uncovered. Transfer to a storage container. Cover, label, date, and refrigerate for future service. CCP: Refrigerate at 41ºF, or below

To prepare à la carte:
Wash hands. Wash all fresh, unpackaged produce under running water. Drain well. 1] Place 1 tsp. canola oil in a nonstick sauté pan. Once oil begins to smoke, add green and red peppers. Toss pan over medium-high heat for 1 minute. Add 3 oz. of chicken, 2 oz. each of squash and corn, 1 oz. of tomatoes, and 1 tsp. of cilantro. Continue to toss pan over medium-high heat until mixture is warmed through. Season to taste with salt and pepper. 2] Spoon 4 oz. of heated Mexican brown rice onto the center of a warmed serving plate. Top with chicken and vegetable mixture.