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Chicken In A Squash Shell

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Ingredients
  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
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Chicken

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