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.
- 2 chicken thighs, boneless and skinless and trimmed of fat
- 295.73 ml hoisin sauce
- 14.79 ml reduced sodium soy sauce
- 29.58 ml garlic, minced
- 29.58 ml fresh ginger, grated
- 7.39 ml toasted sesame oil
- 1 bunch scallion, divided
- 680.38 g squash, peeled, seeded, and cut into 1-1/2-inch pieces
- 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.
- 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.
- 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.
- Add reserved scallion greens, toss lightly, and serve with rice.