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Gingery-Garlic Summer Squash (Hyotan) with Chicken & Watercress

Featured in the Honolulu Star-Advertiser on January 20, 2016.

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Ingredients:

Gingery-Garlic Summer Squash (Hyotan) with Chicken & Watercress

  • 2 tablespoons vegetable oil
  • 3 tablespoons minced fresh ginger
  • 4 to 5 cloves garlic, minced
  • 2 to 3 pounds boneless, skinless chicken thighs, cut into 1-inch cubes
  • 1 1/2 cups chicken stock or broth
  • 8 cups hyotan (green summer squash), cut into 1-inch cubes (found at farmers markets)
  • Salt to taste
  • 1/4 teaspoon white pepper
  • Half bunch watercress, cut into 1-inch pieces
  • 3 to 4 green onions, finely chopped

Directions:

  1. In a deep pot, heat oil and sauté ginger and garlic about 1 minute.
  2. Add chicken and cook until no longer pink.
  3. Add stock/broth, hyotan, salt and pepper.
  4. Cover and cook over medium heat about 20-25 minutes.
  5. Stir in watercress and green onions; cook an additional 1-2 minutes.
  6. Serve over hot rice.

Makes 6 servings.

Approximate Nutrient Analysis per serving (not including salt to taste or rice):
350 calories, 14 g fat, 3 g saturated fat, 215 mg cholesterol, 450 mg sodium, 8 g carbohydrate, 2 g fiber, 4 g sugar, 47 g protein

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