Prep the wild rice, chicken, and kale. Set aside or refrigerate.

To prep squash, chop into small cubes and put on a cookie sheet. Drizzle 1 teaspoon of olive oil over pieces. Using clean hands make sure every piece has a little oil on it as well as the pan. Roast in a 400° oven for 15-20 minutes until tender.

When ready to combine, heat 1 tablespoon of olive oil and 1/2 teaspoon of sesame oil in a large sautè pan on medium high heat until it is thin and moves easily to coat your pan bottom.

Toss in your crushed garlic and stir it around for about 30 seconds until fragrant.

Add rice and chicken and let it fry for about 30 seconds, stirring.

Next add squash letting it fry for 15 seconds, then stir, fry for 15 seconds, then stir.

Stir in the kale and cranberries if you are using. Let it fry and start to wilt as you continue to stir, about 1 minute.

Last, drizzle your coconut aminos in the pan, give it a stir to combine and immediately cover for 1 minute to create a little hot steam for your kale to cook a bit more.

Salt and pepper to taste.

Serve with extra aminos, soy sauce, and/or hot pepper sauce on the side.