Chunks of Ontario Butternut Squash and boneless chicken breasts team up in this quick and easy flavourful Fall entrée. Use butternut squash - it's a solid squash that can be cut into good size chunks for braising and its sleek straight sides make it easier to pare than other varieties.
- 1 tbsp (15 mL) vegetable oil
- 6 boneless skinless Ontario Chicken Breasts (about 1 ½ lb / 750 kg)
- 1 large Ontario Onion, thinly sliced
- 1 or 2 cloves Ontario Garlic, minced
- 4 cups (1 L) 3/4-inch (2 cm) cubes Ontario Butternut Squash
- 1 cup (250 mL) water
- 1/2 cup (125 mL) teriyaki sauce
- 2 tsp (10 mL) minced fresh gingerroot
- 3 tbsp (45 mL) water
- 2 tbsp (25 mL) all-purpose flour
In large nonstick frypan or Dutch oven, heat oil. Add chicken breasts and brown on both sides; remove chicken. Add onion and garlic to pan; cook and stir over medium heat until onion is translucent. Return chicken to pan. Add squash.
Combine 1 cup (250 mL) water, teriyaki sauce and ginger; pour over chicken and squash. Bring to boil. Reduce heat; cover and simmer 15 minutes or until chicken is no longer pink inside and squash is tender, spooning sauce over top occasionally. Remove chicken and vegetables to platter; keep warm.
Smoothly combine 3 tbsp (45 mL) water and flour; add to pan. Cook and stir over medium heat until mixture boils and thickens. Pour over chicken and vegetables. Serve immediately.
- Protein: 30 grams
- Fat: 7.5 grams
- Carbohydrates: 21 grams
- Calories: 272
- Fibre: 3 grams
- Sodium: 990 mg