Sesame Chicken in Acorn Squash |
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Prep Time: 60 Minutes Cook Time: 60 Minutes |
Ready In: 120 Minutes Servings: 4 |
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This comes from Martha Stewart’s Cookbook. It was the dinner I made eons ago for DH’s boss and his wife for their first dinner at our house. Healthy, light, and very tasty! Ingredients:
1 inch fresh ginger, peeled and sliced thin |
2 tablespoons sesame oil |
3 garlic cloves, split |
1 pinch red pepper flakes or 1 fresh chili pepper, minced |
1 teaspoon chili powder |
1/2 cup white wine |
1/4 cup soy sauce |
2 whole boneless skinless chicken breasts, cut into 3/4 inch strips |
2 acorn squash, halved lengthwise |
1/2 cup all-purpose 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 of broccoli, cut into small flowerettes, blanched |
Directions:
1. Mix all marinade ingredients in a bowl.
2. Put the chicken in the marinade and let sit overnight in the refrigerator, or at least 30 minutes.
3. Preheat the oven to 350 degrees.
4. Put the squash halves, cut-side down, in a baking pan.
5. Add 1/2 inch water and bake until squash are tender, 30-40 minutes.
6. About 15 minutes before the squash is done, combine flour and sesame seeds.
7. Remove the chicken from the marinade and strain the marinade.
8. Roll the chicken strips in the flour mixture.
9. Melt the butter in a skillet and sauté the chicken for 4-5 minutes, until golden.
10. Remove the chicken and set aside.
11. Pour off excess butter and crumbs.
12. Deglaze the skillet with 1/4 Cup of the reserved marinade.
13. Add the carrots, snow peas, and broccoli and cook just enough to heat the vegetables.
14. Add the chicken strips and toss well.
15. Serve the chicken and vegetables spilling over the squash halves.
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