Rotisserie Chicken, Butternut Squash & Bell Pepper Stir-Fry with Rice

Directions

1. Rinse the rice under cold water with a strainer, then drain and transfer to a small saucepan. Add the broth and bring to a boil over high heat.
2. When the liquid boils, stir, cover, and reduce the heat to low. Let the rice cook until the liquid is absorbed, about 15–18 minutes. Remove from heat and let stand, covered, for 5 minutes.
3. Remove the meat from the rotisserie chicken skin and bones; shred into bite-sized pieces and place in a medium bowl.
4. Wash and dry the red and yellow bell peppers. Trim, seed, and halve them, then slice each half into thin strips and add to another medium bowl with the butternut squash.
5. Peel, halve, and slice the yellow onion into thin half-moons; add to the bowl with the peppers and squash.
6. Preheat a nonstick skillet over medium-high heat and add a little oil to coat the bottom.
7. When the skillet is hot, add the vegetables and cover with a lid. Cook until just tender, about 4–5 minutes, stirring occasionally.
8. Add the shredded chicken and stir-fry sauce to the skillet. Cook, stirring occasionally, until everything is warmed through, about 1–2 minutes. Remove from heat.
9. Fluff the cooked rice and divide it onto plates or bowls. Top with the chicken-and-vegetable stir-fry and serve as a complete meal.