Recipes and Food > Chicken Recipes

Steamed Chicken and Squash

Name: Steamed Chicken and Squash
Prep time: 25 min
Total time: 25 min
Yield: 2
Ingredients: 1/2 tsp. Red pepper flakes; 1 cup Dry white wine; 2-inch piece Ginger; 1 Ib. Chicken breast; as needed Salt and Pepper; 1/4 Kabocha squash; 2 Scallion

Gluten-Free Low-Calorie

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Kabocha (as seen in the photo at the bottom of the page) is the Japanese word for squash. It has an earthy rich flavor with a touch of sweetness. Cooking on steams will result in a refined, light, and in some cases even healthier dish.

If you like the kabocha squash, click here for a kabocha savory pie recipe.

Prep Time 25 minutes

Serves: 2

Difficulty Level: Low

Ingredients for chicken:

Red pepper flakes - 1/2 tsp.

Dry white wine - 1 cup (alternative: Sake)

Ginger - 2-inch piece (peeled, cut to matchsticks)

Chicken breast - 1 Ib.

Salt and Pepper - as needed

Kabocha squash - 1/4 (seeded and sliced)

Scallion - 2 (sliced)

Method of preparing the chicken:

Pour 1 cup water into a pot. Stir in the pepper flakes and the wine and fit a steamer into the pot.
Spread the ginger sticks on the steamer and put the chicken on top. Season with salt and pepper. You can remove the skin but if you choose to keep it, make sure the skin side faces up. Add the squash and scallions on top.
Cover and steam over medium heat for no more than 20 minutes, until squash is tender and chicken is cooked. If needed, add more water, 1/4 cup at a time.
Remove the steaming basket and turn the heat up. Let the liquids boil for about 6 to 8 minutes. Serve and pour liquids over the dish.

Chef's Tip:

This recipe will also work with a red Kuri squash.

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Related Topics: Thanksgiving , ginger , dinner , lunch , chicken , steamed , scallion

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