Chinese chicken in acorn squash
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
Dark sesame oil
2 tsp, Asian
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
1 tsp, fresh, peeled and grated
Salted toasted sesame seeds
- Cut the chicken from the bone (discard the bones). Cut the chicken into 1/4-inch chunks and set aside.
- Place the squash halves, cut-side down, in a microwavable dish with a lid. Add the water and cover. Microwave on High until the squash is tender when pierced with a knife, about 12 minutes. Set aside with the lid on to keep warm.
- Meanwhile, heat the oil in a nonstick skillet over high heat until a drop of water sizzles. Add broccoli, onion, and bell pepper; stir-fry until lightly browned and crisp-tender, about 4 minutes. Reduce the heat to low and add the black bean sauce, ginger, 3 tablespoons of cooking liquid from the squash, and the chicken. Cook, stirring frequently, until heated through, about 3 minutes.
- Place each of the squash halves, cut-side up, on a plate. Spoon the chicken mixture evenly into the squash halves. Sprinkle with the sesame seeds. Yields 1 squash half with generous 1 1/2 cups filling per serving.