Here is a recipe that we recreated, it came from a TV show you may have heard of, The Kitchen. I don’t remember what they called it exactly, may have just been “stir-fry,” but it looked good to us, and with a newly purchased cast iron wok in the kitchen we thought we’d give it a go!
We started by shelling some frozen edamame. If your lucky you can skip this step by buying them already shelled, but we had trouble finding them so this was the route we took.
And then prep the ginger by peeling and mincing it for the dish. My Mom showed me this fancy trick of using a spoon to peel the ginger easily. It worked amazingly well. Your also going to prep some cilantro, and set both aside for now.
The last bit of prep involved includes the main dish of the meal, the chicken. Thinly slice 2 large chicken breasts. Then liberally salt and pepper the chicken.
Next get your wok hot and sizzling before adding a little peanut oil and tossing the chicken in. We had to do this part in sections – since there was so much chicken. Put a little chicken in the wok, wait till it’s done, remove, and repeat until all the chicken is cooked. Set the cooked chicken aside to return to the wok later. We do this so the chicken doesn’t overcook in the dish.
Next toss the butternut squash into the wok, and cook until tender and carmelized.
Your going to follow this by adding in the rest of the ingredients: roasted peppers, ginger, edamame, soy sauce mixture, peanut satay, lime juice, and chicken. Continue cooking until flavors meld and heated through.
Serve with white rice.