Hoisin Chicken Thighs With Winter Squash

Total Time
1hr 5mins
Prep 15 mins
Cook 50 mins

An tasty and easy intercultural recipe courtesy of our local supermarket's (Hannaford) monthly cooking magazine. I think I might add a pinch of cayenne next time: a little hot would contrast nicely with the sweet of both the hoisin and the squash.

Ingredients Nutrition


  1. Cut the chicken thighs into 1-1/2" pieces and place in a large pot. Add hoisin sauce, soy sauce, garlic, ginger, and toasted sesame oil. Toss to coat.
  2. Cut scallions, both whites and greens, into 1" lengths. Set aside ½ cup of the greens and reserve. There should be about 1-1/2 cups whites and greens remaining. Add these and the squash to the chicken and mix well.
  3. Cover and bring to a boil over high heat. Reduce heat to low, cover, and cook for 45-50 minutes, stirring occasionally, until chicken and squash are tender.
  4. Add reserved scallion greens, toss lightly, and serve with rice.