You may also like
Categories:Viewed: 36 - Published at: a year ago
Ingredients
- 1 12 chicken thighs, boneless and skinless and trimmed of fat
- 1 14 cups hoisin sauce
- 1 tablespoon reduced sodium soy sauce
- 2 tablespoons garlic, minced
- 2 tablespoons fresh ginger, grated
- 1 12 teaspoons toasted sesame oil
- 1 bunch scallion, divided
- 1 12 lbs squash, peeled, seeded, and cut into 1-1/2-inch pieces
Method
- 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 1/2 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.
