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Sesame Chicken in Acorn Squash


4 garlic cloves, minced

1 inch of ginger peeled & minced

½ C rice vinegar

¼ soy sauce

2 Tbsp. toasted sesame oil

1 Tsp. chili powder

½ Tsp. red chili flakes

2 Lbs. boneless, skinless, chicken breasts, sliced ¼ in thick

2 Acorn squash, halved and seeds removed

20 snow peas

3 Carrots, peeled and sliced diagonally into ¼ inch slices

1 C broccoli cut into little florets

3 Tbsp. butter

¾ C flour

1/3 C sesame seeds

Mix all marinade ingredients in a bowl & add chicken.  Marinate 3 hours to overnight.  Spray a jellyroll pan with Pam & place squash face down on pan. Roast squash in an oven preheated to 350 for 45 minutes until tender.  Meanwhile bring 5 cups of water to boil in a large saucepan to blanch vegetables.  Put carrots in boiling water and cook 5 minutes until tender, then remove with a slotted spoon.  Next add broccoli and blanch for 3 minutes & then remove.  Put snow pas in and blanch for 2 minutes & remove.  The vegetables can be made ahead and refrigerated.  Mix flour & sesame seeds together in a bowl and roll chicken pieces (reserving marinade) in mixture to coat them.  Heat butter in large sauté pan over medium-high heat.  Cook chicken pieces until done about 5 minutes, turning them half way through.  Do not over crowd pan; work in batches if necessary.  Remove chicken when done & add reserved marinade to pan & bring to a boil, scraping up any browned bits.  Next add vegetables & reheat them.  Once vegetables are reheated add chicken and mix well.  Spoon chicken and vegetable mixture into squash halves.