Directions:
- 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.
- Cut scallions, both whites and greens, into 1 lengths. Set aside 1/2 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.
- 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.
- Add reserved scallion greens, toss lightly, and serve with rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 247.55 Kcal (1036 kJ) | ||
| Calories from fat | 37.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.16g | 6% | |
|---|---|---|---|
| Cholesterol | 2.4mg | 1% | |
| Sodium | 1578mg | 66% | |
| Potassium | 492.95mg | 10% | |
| Total Carbs | 47.83g | 16% | |
| Sugars | 28.65g | 115% | |
| Dietary Fiber | 2.7g | 11% | |
| Protein | 4.98g | 10% | |
| Vitamin C | 10.7mg | 18% | |
| Iron | 1mg | 6% | |
| Calcium | 52.6mg | 5% | |
| Amount Per 100 g | |||
| Calories | 92.67 Kcal (388 kJ) | ||
| Calories from fat | 14.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.56g | 6% | |
|---|---|---|---|
| Cholesterol | 0.9mg | 1% | |
| Sodium | 590.71mg | 66% | |
| Potassium | 184.53mg | 10% | |
| Total Carbs | 17.91g | 16% | |
| Sugars | 10.73g | 115% | |
| Dietary Fiber | 1.01g | 11% | |
| Protein | 1.86g | 10% | |
| Vitamin C | 4mg | 18% | |
| Iron | 0.4mg | 6% | |
| Calcium | 19.7mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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