Sesame 'Chicken In Acorn Squash Recipe
Ingredients
| Ginger | 1 1 Inch, thinly sliced | |
| Sesame oil | 2 Tablespoon | |
| Garlic | 3 Clove (5gm), halved | |
| Pinch red pepper flakes | ||
| Chili powder | 1 Teaspoon | |
| White wine | 1/2 Cup (16 tbs) | |
| Soy sauce | 1/4 Cup (16 tbs) | |
| 2 whole chicken breasts, boned, skinned, and cut into 3/4-inch strips | ||
| 2 acorn squash, halved lengthwise | ||
| 3 carrots, peeled and sliced | ||
| Snow peas | 20 | |
| 1 small head broccoli, cut into small flowerets | ||
| All purpose flour | 1/2 Cup (16 tbs) | |
| Black sesame seeds | 2 Tablespoon | |
| White sesame seeds | 2 Tablespoon | |
| Unsalted butter | 3 Tablespoon | |
Directions
Mix the ginger, sesame oil, garlic, red pepper flakes, chili powder, wine, and soy sauce in a shallow bowl.
Add the chicken and refrigerate overnight (or for at least 30 minutes at room temperature).
Preheat the oven to 350° F.
Put the squash halves, cut side down, in two 9-by-13-inch baking pans.
Add 1/2 inch of water to each and bake until the squash is tender, 30 to 40 minutes.
Meanwhile, bring a large pot of salted water to a boil.
Blanch the carrots until tender, about 3 minutes.
Drain, refresh under cold running water, and drain again.
Blanch the snow peas in the boiling water for about 1 minute.
Drain, refresh, and drain again.
Blanch the broccoli until tender, about 2 minutes.
Drain, refresh, and drain again.
Set the blanched vegetables aside.
About 15 minutes before the squash is done, remove the chicken to a plate or platter and set aside.
Strain the marinade into a small bowl and set aside.
Combine the flour and the black and white sesame seeds in a small, shallow bowl.
Roll the chicken strips in the mixture.
Melt the butter in a 10-inch skillet and saute the chicken for 2 to 2 1/2minutes per side, or until golden.
Remove the chicken and set aside.
Pour off the excess butter and crumbs.
Deglaze the skillet with 1/4 cup of the strained marinade.
Bring the marinade to a boil and add the carrots, snow peas, and broccoli to the pan.
Cook over moderate heat just long enough to reheat the vegetables.
Add the chicken strips and toss well.
Place each squash half on a dinner plate, cut side up, and add the chicken and vegetables; let them spill over the squash halves.
Serve at once.
Add the chicken and refrigerate overnight (or for at least 30 minutes at room temperature).
Preheat the oven to 350° F.
Put the squash halves, cut side down, in two 9-by-13-inch baking pans.
Add 1/2 inch of water to each and bake until the squash is tender, 30 to 40 minutes.
Meanwhile, bring a large pot of salted water to a boil.
Blanch the carrots until tender, about 3 minutes.
Drain, refresh under cold running water, and drain again.
Blanch the snow peas in the boiling water for about 1 minute.
Drain, refresh, and drain again.
Blanch the broccoli until tender, about 2 minutes.
Drain, refresh, and drain again.
Set the blanched vegetables aside.
About 15 minutes before the squash is done, remove the chicken to a plate or platter and set aside.
Strain the marinade into a small bowl and set aside.
Combine the flour and the black and white sesame seeds in a small, shallow bowl.
Roll the chicken strips in the mixture.
Melt the butter in a 10-inch skillet and saute the chicken for 2 to 2 1/2minutes per side, or until golden.
Remove the chicken and set aside.
Pour off the excess butter and crumbs.
Deglaze the skillet with 1/4 cup of the strained marinade.
Bring the marinade to a boil and add the carrots, snow peas, and broccoli to the pan.
Cook over moderate heat just long enough to reheat the vegetables.
Add the chicken strips and toss well.
Place each squash half on a dinner plate, cut side up, and add the chicken and vegetables; let them spill over the squash halves.
Serve at once.
Chef
