Stir fry recipes are one of my favorites to make, they’re versatile and easy to throw together with what you have in the fridge and I love to add in a fun component—like the crunch of the cashews here. We’re upping the cozy comfort food factor too by using brown rice, but you can of course swap for white rice if that’s what you have on hand! This meal is ideal during aa busy season of life and leaves you with leftovers for the week.

Autumn Veggie Stir Fry Ingredient Notes:

Butternut Squash:
This naturally sweet, starchy vegetable adds heartiness and a beautiful color to the stir fry. When sautéed, it softens and caramelizes, enhancing the overall comfort-food feel of the dish. Rich in vitamins A and C, it’s also a great source of fiber.

Shaved Brussels Sprouts:
Shaved brussels sprouts cook quickly and bring a slightly nutty, earthy flavor to the stir fry. Their texture softens just enough while still adding bite, making them a satisfying addition. They’re high in fiber, vitamin K, and antioxidants, helping boost the meal’s nutritional profile. Shredding them thinly ensures even cooking and helps them meld beautifully with the other veggies.

Broccoli Florets:
Broccoli adds a hearty crunch and classic stir-fry texture that pairs well with the savory-sweet flavors in this dish. It’s a powerhouse of vitamins C and K, as well as a good source of plant-based calcium and fiber. Cooking it just until tender helps preserve both its nutrients and its appealing bite. Its green color also brightens up the dish visually.

Cashews:
These add a crave-worthy crunch and a buttery richness to the stir fry, providing a perfect contrast to the tender veggies and fluffy rice. Cashews also contribute plant-based protein and healthy fats. Toasting them slightly in the pan intensifies their nutty flavor and helps bring out their natural sweetness. They’re the unexpected but essential finishing touch that elevates the entire dish.

Autumn Veggie Stir Fry

Recipe by Jenn Lueke

4.6 from 34 votes

Servings

–

servings

Prep time

minutes

Cooking time

minutes

Cook Mode

Keep the screen of your device on

Ingredients

1 cup dry brown rice, rinsed
2 tablespoons avocado or olive oil, divided
1 pound chicken breast
2 cups cubed butternut squash (use frozen cubed to save time)
1 cup broccoli florets
3 cups shaved brussels sprouts (about 10 ounces)
3 cups baby spinach
1 teaspoon garlic powder
1 teaspoon dried thyme
1 teaspoon dried rosemary
1/2 teaspoon kosher salt, plus additional to taste
1/4 cup coconut aminos, tamari, or reduced sodium gluten-free soy sauce
1 tablespoon maple syrup
1/2 cup raw cashews
optional garnish: chopped parsley, green onion, or fried egg for a little something extra

Directions

Bring 2 1/2 cups of salted water to a boil, then add the rinsed rice. Reduce heat to medium low and cover the pot. Cook until the rice has absorbed the water and is fluffy, 18 to 22 minutes.
While the rice cooks, heat 1 tablespoon of the oil over medium heat in a large skillet, season the chicken with a few pinches of salt, brown on each side and fully cook through, 5 to 7 minutes of each side. Remove from the skillet and cut into small pieces.
Add the remaining oil to the skillet, followed by the butternut squash, broccoli, and brussels sprouts. Cook, stirring occasionally, until the squash is tender, 6 to 10 minutes. Add the spinach and continue cooking until it is wilted down.
Add the rice to the skillet and season everything with the garlic powder, thyme, rosemary, and salt and stir to coat. Cook until fragrant, 2 to 3 minutes, then pour in the coconut aminos and maple syrup. Continue cooking for another 2 to 3 minutes to let the flavors combine.
Stir in the cashews, add back the chicken, and remove from heat. Serve immediately for best results.

Notes

Optional add ins: sliced mushrooms, shredded kale, diced onion, shredded carrots, peas, or really any other vegetable you have on hand
Plant-based subs: 14 ounce block firm tofu, 1-2 cans of chickpeas, cooked lentils, or plant-based sausage
Tip: you can sub the brown rice for wild rice if preferred, just fully cook according to package instructions first. you can also substitute the rice for cauliflower rice for a lower carb option.
Storage: store leftovers in airtight containers in the refrigerator for 3-4 days. reheat by microwaving for 1 to 2 minutes or until fully warmed