Chinese chicken in acorn squash
2
Point(s)
Total Time
35 min
Prep
16 min
Cook
19 min
Serves
2
Difficulty
Easy
Increase the fun factor of this delicious fusion of east and west by eating it with chopsticks—they are a perfect for grabbing chunks of chicken and vegetables. If you don’t have toasted sesame seeds on hand, you can toast them in the dry skillet before cooking the vegetables. Simply cook over low heat, shaking the skillet frequently, until the seeds are toasted, about 3 minutes. Then spread the seeds on a small plate to cool. The size and weight of acorn squash can vary, so use the scales in the produce section of the supermarket to check the weight.
Ingredients
Roasted skinless boneless chicken breast
4 oz, reserved from chicken breast from Roast Chicken Breast with Potatoes and Asparagus
Uncooked acorn squash
1 medium, (1 1/2 pound) halved lengthwise and seeded
Water
¼ cup(s)
Dark sesame oil
2 tsp, Asian
Uncooked broccoli
2 cup(s), small florets
Uncooked red onion(s)
1 medium, halved lengthwise, then sliced crosswise
Sweet red pepper(s)
½ medium, seeded and cut into 1/2-inch pieces
Black bean sauce
1½ Tbsp, bottled
Ginger root
1 tsp, fresh, peeled and grated
Salted toasted sesame seeds
1 tsp