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Kabocha Nitsuke

Enjoy this recipe from the Electric Kitchen!


Kabocha Nitsuke

  • 2½ pound kabocha (pumpkin)
  • ½ to 1 pound boneless chicken thighs
  • ⅓ cup vegetable oil
  • 1 clove garlic, smashed
  • 1-inch piece ginger, sliced
  • ½ onion, sliced
  • 2 cups low-sodium chicken broth
  • 2 tablespoons sugar
  • ¼ cup low-sodium shoyu
  • Sliced green onions for garnish


  1. Remove seeds from kabocha and cut into 2-inch pieces.
  2. Cut chicken into bite-size pieces.
  3. In a wok or large skillet on medium high, heat oil and sauté garlic, ginger, onions and kabocha.
  4. Add broth, sugar, and shoyu.
  5. Cover and cook about 10 minutes.
  6. Add chicken and cook, stirring occasionally, for 10 minutes.
  7. Serve hot or chill for 2 hours before serving.
  8. Garnish with green onions.
  9. Serve with hot rice.

Makes 6 servings.

Approximate Nutrient Analysis per serving (based on 1/2 pound chicken thighs): 210 calories, 14 g fat, 2.5 g saturated fat, 35 mg cholesterol, 450 mg sodium, 10 g carbohydrate, 1 g fiber, 6 g sugar, 10 g protein


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