Sesame Chicken in Acorn Squash
Jamie
Sesame chicken in half an acorn squash is the colorful, quintessential fall dish.
ingredients
- Marinade
- 1 1-inch piece fresh ginger, peeled and thinly sliced
- 2 tablespoons sesame oil
- 3 cloves garlic, peeled and split
- Pinch of dried chili pepper or 1 fresh chili, minced
- 1 teaspoon chili powder
- 1/2 cup white wine
- 1/4 cup soy sauce
- 2 whole chicken breasts, boned, skinned, and cut into 3/4-inch strips
- 2 acorn squash, halved lengthwise
- 1/2 cup flour
- 2 tablespoons black sesame seeds
- 2 tablespoons white sesame seeds
- 3 tablespoons unsalted butter
- 3 carrots peeled, sliced and blanched
- 20 snow peas blanched
- 1 small head broccoli, cut into small florets, blanched
directions
- 1
Mix all marinade ingredients in a bowl. Put the chicken in the marinade and let sit overnight, preferably, or at least 30 minutes.
- 2
Preheat oven to 350 degrees F. Put squash halves, cut side down, in a baking pan. Add 1/2 inch water and bake until squash are tender, 30 to 40 minutes.
- 3
About 15 minutes before the squash is done, combine flour and sesame seeds. Roll chicken strips in the mixture.
- 4
Melt butter in a skillet and sauté chicken for 4 to 5 minutes, until golden. Remove chicken and set aside. Pour off excess butter and crumbs.
- 5
Deglaze the skillet with 1/4 cup strained marinade. Add carrots, snow peas and broccoli and cook just enough to heat vegetables.
- 6
Add the chicken strips and toss well. Serve the chicken and vegetables spilling over the squash halves.
notes
Squash can also be made in the microwave to speed up this recipe.
Source: Jamie
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