Cooked - Braised Kabocha And Chicken

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Braised Kabocha And Chicken

6.0

2½ – 3 pound kabocha (pumpkin)*

1 pound boneless chicken thighs (about 2 large)

3 tablespoons vegetable oil

2 clove garlic, smashed

1-inch piece ginger, sliced

½ onion, sliced

1 14.5-ounce can low-sodium chicken broth

2 tablespoons sugar

3 tablespoons mirin

¼ cup low-sodium shoyu

Carefully cut open the kabocha. Remove seeds and fibers and discard the stem. The skin is edible and does not need to be removed. Cut the kabocha into 2-inch pieces.
Cut chicken into bite-size pieces.
In a wok or large skillet on medium high, heat oil and sauté garlic, ginger, onions and kabocha.
Add chicken broth, sugar, mirin, and shoyu.
Cover and cook about 10 minutes.
Add chicken and cook, stirring occasionally, for 10 minutes.
Serve hot or chill for 2 hours before serving.

Course🍽️Main Course

Diets🌾Gluten-free🥩Carnivore...

Category🍽️Main Dish

Cuisine🇯🇵Japanese

Occasions📆Everyday👨‍👩‍👧‍👦Family Meal

Season🍂Fall

DifficultyMedium ⏰ 1h

Created 14 weeks ago

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