Chicken In A Squash Shell Recipe
Ingredients
| Acorn squash | 2 Small | |
| Salad oil | 1 Tablespoon | |
| About 1 pound boned, skinned chicken breasts, cut into 1/2-inch cubes | ||
| Red bell pepper | 1/2 Cup (16 tbs), finley diced | |
| Jicama | 1/2 Cup (16 tbs), finley diced | |
| Onion | 1 Small, finely chopped | |
| 2 small firm-ripe tomatoes, peeled, cored, and finely diced | ||
| 1 teaspoon Sichuan peppercorns, coarsely ground, or 1/4 teaspoon pepper | ||
| Soy-ginger sauce | ||
| Green onion | 1/4 Cup (16 tbs), chopped | |
| Sour cream | ||
Directions
Cut squash in half lengthwise and scoop out seeds.
Place squash, cut side down, in an oiled 9 by 13-inch pan.
Bake, uncovered, in a 400° oven until tender when pierced, 30 to 40 minutes.
About 15 minutes before squash is done, pour oil into a 10 to 12-inch frying pan over medium-high heat.
When oil is hot, add chicken and stir-fry until lightly browned and white throughout (cut to test).
Remove from pan with a slotted spoon.
Add to pan bell pepper, jicama, onion, tomatoes, and peppercorns; stir-fry 5 minutes.
Add sauce; stir until boiling; add chicken and any juices.
Keep warm.
Place each squash half in an individual bowl, then fill equally with chicken mixture.
Add green onion and sour cream, to taste.
Place squash, cut side down, in an oiled 9 by 13-inch pan.
Bake, uncovered, in a 400° oven until tender when pierced, 30 to 40 minutes.
About 15 minutes before squash is done, pour oil into a 10 to 12-inch frying pan over medium-high heat.
When oil is hot, add chicken and stir-fry until lightly browned and white throughout (cut to test).
Remove from pan with a slotted spoon.
Add to pan bell pepper, jicama, onion, tomatoes, and peppercorns; stir-fry 5 minutes.
Add sauce; stir until boiling; add chicken and any juices.
Keep warm.
Place each squash half in an individual bowl, then fill equally with chicken mixture.
Add green onion and sour cream, to taste.
Chef
