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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut the chicken thighs into 1-1/2" pieces and place in a large pot. Add hoisin sauce, soy sauce, garlic, ginger, and toasted sesame oil. Toss to coat. | 2. Cut scallions, both whites and greens, into 1" lengths. Set aside ½ cup of the greens and reserve. There should be about 1-1/2 cups whites and greens remaining. Add these and the squash to the chicken and mix well. | 3. Cover and bring to a boil over high heat. Reduce heat to low, cover, and cook for 45-50 minutes, stirring occasionally, until chicken and squash are tender. | 4. Add reserved scallion greens, toss lightly, and serve with rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken thigh	1 1/2	1/2	boneless skinless trimmed	2989.8	5.367999999999999	65.0961	300.5428
hoisin sauce	1 1/4	1/4		44.0	8.816	0.662	0.6779999999999999
soy sauce	1	tablespoon	reduced sodium	8.48	0.7888	1.3024	0.0912
garlic	2	tablespoons	minced	25.33	5.6202	1.0812	0.085
ginger	2	tablespoons	grated	34.84	7.4485	0.9339	0.441
sesame oil	1 1/2	1/2	toasted	59.67	0.0	0.0	6.75
scallion	1	bunch	divided	-	-	-	-
squash	1 1/2		peeled seeded cut	36.195	7.3914	1.9240000000000002	0.5144

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.