Chicken In A Squash Shell
|Acorn squash||2 Pound (Small Ones)|
|Salad oil||1 Tablespoon|
|Boneless, skinless chicken breasts||1 Pound, cut into 1/2-inch cubes (1 In Number)|
|Finely diced red bell pepper||1⁄2 Cup (8 tbs)|
|Diced jicama||1⁄2 Cup (8 tbs) (Finely Diced)|
|Onion||1 Small, finely chopped|
|Firm ripe tomatoes||2 Small, peeled, cored, and finely diced|
|Sichuan peppercorns/1/4 teaspoon pepper||1 Teaspoon, coarsely ground|
|Soy ginger sauce||2 Tablespoon|
|Chopped green onion||1⁄4 Cup (4 tbs)|
|Sour cream||2 Tablespoon|
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.
Place each squash half in an individual bowl, then fill equally with chicken mixture.
Add green onion and sour cream, to taste.