Sesame Chicken In Acorn Squash

Total Time: 2 hrs Preparation Time: 1 hr Cook Time: 1 hr

Ingredients

• Servings: 4
• 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 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 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

Recipe

• 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 ½ 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 ¼ 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.