Chicken and Squash Stir-Fry with Cilantro Rice

---

Serves 4

WHY THIS RECIPE WORKS: This recipe brings together contrasting flavors and textures: spicy and mild, rich and lean, crunchy and tender. Though slightly unexpected, the addition of peanut butter to this sauce gives it a richness that the lean chicken breasts lack. And since we have time, we pair this stir-fry with a flavorful cilantro-infused rice that is surprisingly easy to make. We simply blend fresh cilantro with the water used to cook the rice. Click here for more about slicing chicken for stir-fries.

1	cup fresh cilantro leaves and stems
2	cups water
¼	cup hoisin sauce
¼	cup creamy peanut butter
2	tablespoons rice wine or dry sherry
1	teaspoon Asian chili-garlic sauce
1	cup long-grain white rice, rinsed
	Salt and pepper
3	tablespoons vegetable oil
3	(6-ounce) boneless, skinless chicken breasts, trimmed and sliced thin
1	pound butternut squash, peeled, seeded, and cut into ½-inch chunks (22/3 cups)
12	ounces snow peas, strings removed
½	cup dry-roasted peanuts, chopped

1. Puree cilantro and 1½ cups water in blender until smooth, 20 to 30 seconds. Whisk remaining ½ cup water, hoisin sauce, peanut butter, rice wine, and chili-garlic sauce together in bowl.

2. Combine cilantro mixture and rice in saucepan, bring to simmer, cover, and cook until tender, about 20 minutes. Season with salt and pepper to taste.

3. Meanwhile, heat 2 tablespoons oil in 12-inch nonstick skillet over medium-high heat until just smoking. Pat chicken dry with paper towels. Add chicken to skillet, break up any clumps, and cook until no longer pink, about 5 minutes. Transfer to bowl. Add remaining 1 tablespoon oil and squash and cook until lightly browned and almost tender, about 7 minutes. Whisk hoisin mixture to recombine. Add snow peas, chicken and any accumulated juices, and hoisin mixture to skillet, cover, and cook until squash is tender and snow peas are bright green and tender, about 2 minutes. Sprinkle with peanuts and serve with cilantro rice.