While we are at home and I am cooking more, finding something new is key to keeping us from getting bored or tired of the same old dishes. I do enjoy cooking, and developing new recipes.  I had this idea of making a stir fry style dish with chicken and yellow summer squash as a fresh spring meal.  It took more than one attempt to get the sauce just right, with the right balance of flavors and the right texture to nicely coat the chicken and vegetables.  This has a wonderful umami and complex flavor, yet is simple and easy to make in just about half an hour.  The recipe is ideal for two servings, with just a bit left over for one lunch the next day.

Don’t let the length of the ingredient list make you nervous, this goes together very quickly. In fact, it only takes about half an hour from start to finish. To begin, mix together sauce ingredients and set aside.  Be sure you use low sodium soy sauce as the sauce does cook down and it will be too salty if you use the regular.  If all you have is regular, dilute it with 50% water.  I use a tiny whisk to make sure the honey and cornstarch are nicely incorporated.

Grate the ginger.  Then mince the garlic and put those in a bowl.  You can use a bit more or less of these if you like, this is a flexible recipe and easily adapted to your taste.

Cut the chicken into bite size pieces.

Prepare a mis-en-place with the chopped onion, chicken, garlic and ginger, squash and mushrooms in separate dishes ready to add quickly.

Place grapeseed oil in a large skillet and heat to medium high. Add onion and saute until translucent.

Sprinkle chicken with lemon pepper seasoning. Add chicken to skillet, spread out the pieces, and let it cook for at least 30 seconds without moving it.

When chicken is nicely browned on one side, flip the pieces over, add ginger and garlic and again let chicken cook until lightly browned.  Resist the urge to move it around, leaving it to sear is the key to getting the browning.

Add squash, mushrooms, and sauce.

Then cover and let cook for one minute.

Uncover and stir, lightly coating all the chicken and vegetables with the sauce. Cover and simmer one more minute, or until chicken is done. Serve with Jasmine rice.  Yum!  Tender juicy chicken with crisp-tender vegetables are delicious and fresh for spring.

Ginger Chicken with Yellow Squash

Sauce
1/2 cup low sodium soy sauce
2 tablespoons honey
1 teaspoon sriracha (or other hot sauce)
2 teaspoons cornstarch
1 tablespoon rice vinegar
1 teaspoon sesame oil

1 teaspoon grapeseed oil
1/2 roughly chopped onion
2-3 boneless skinless chicken thighs, cut into small bite size pieces
1/4 teaspoon lemon pepper seasoning
2 cloves garlic, smashed and minced
1 tablespoon grated fresh ginger
2 medium yellow crookneck squash, roughly diced
1/2 cup sliced mushrooms

Mix together the six sauce ingredients and set aside. Prepare a mis-en-place with the chopped onion, chicken, garlic and ginger, squash and mushrooms in separate dishes ready to add quickly.

Place grapeseed oil in a large skillet and heat to medium high. Add onion and saute until translucent. Sprinkle chicken with lemon pepper seasoning. Add chicken to skillet, spread out pieces, and let cook for at least 30 seconds without moving it. When chicken is nicely browned, flip the pieces over, add ginger and garlic and again let chicken cook until lightly browned. Add squash, mushrooms, and sauce, then cover and let cook for one minute. Uncover and stir, lightly coating all the chicken and vegetables with the sauce. Cover and simmer one more minute, or until chicken is done.

Download the pdf – Ginger Chicken With Yellow Squash

Are you trying new recipes while we are at home?