Colleen's Sesame Chicken in Acorn Squash
Megan Clark
ingredients
- 1 1 inch piece fresh ginger, peeled and thinly sliced
- 2 T sesame oil
- 3 Cloves garlic, peeled and split
- Pinch dried chili pepper
- 1 t chili powder
- 1/2 C white wine
- 1/4 C soy sauce
- 2 whole chicken breasts, boned, skinned and cut into 3/4 in strips
- 2 acorn squash, halved lengthwise
- 1/2 C flour
- 2 T black sesame seeds
- 2 T white sesame seeds
- 3 T butter
- 3 carrots, peeled, slices and blanched
- 20 snow peas, blanched
- 1 small head broccoli, cut into small flowerets, blanched
directions
- 1
Mix marinade ingredients in bowl. Put chicken in marinade and let sit overnight or at least 30 minutes
- 2
preheat oven to 350
- 3
Put squash halves, cut side down, in a baking pan. Add 1/2 inch water and bake until squash are tender, 30 - 40 minutes.
- 4
About 15 minutes before squash is done, combines flour and sesame seeds. Roll chicken and set aside.
- 5
Melt butter in a skillet and saute chicken for 4 - 5 minutes. Remove chicken and set aside. Pour off excess butter and crumbs.
- 6
Deglaze the skillet with 1/4 C of strained marinade. Add carrots, peas and broccoli and cook just enough to heat the vegetables.
- 7
Add the chicken strips and toss well. Serve the chicken and vegetables spilling over the squash halves.
Source: Megan Clark
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