Spicy Southeast Asian Chicken And Squash Stew

Second Runner Up: Cooking Light Market Basket Challenge

"This is a little bit spicy. One can tone it down by backing off on the hot chili peppers and ginger a bit, and it can certainly be lightened up further by using homemade or low-sodium chicken stock and light coconut milk." -- Jasmin Baron, Livonia, NY

Yield: 9 cups (serving size: 11/2 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calcium: 142mg
  • Sodium: 775mg
  • Iron: 4.2mg
  • Cholesterol: 66mg
  • Fiber: 5g
  • Carbohydrate: 25.3g
  • Protein: 24.5g
  • Saturated fat: 5.6g
  • Monounsaturated fat: 6.1g
  • Polyunsaturated fat: 2.3g
  • Fat: 15.3g
  • Calories: 323

Ingredients

  • 2 tablespoons olive oil
  • 8 skinless, boneless chicken thighs
  • 2 cups cups fat-free, less-sodium chicken broth
  • 2 teaspoons grated peeled fresh ginger
  • 2 hot red chiles, seeded and chopped
  • 1 1/3 cup minced yellow onion
  • 1 tablespoon fish sauce
  • 1 1/2 pounds (1 1/2-inch) cubed peeled butternut squash
  • 1 (10-ounce) package fresh spinach
  • 1 (14-ounce) can light coconut milk
  • 1 teaspoon kosher salt
  • 1/2 cup cup chopped green onions
  • Lime wedges (optional)
  • 1 (8-ounce) package cremini mushrooms, halved
  • 1/2 teaspoon freshly ground black pepper

Preparation

  1. 1. Heat oil in a large Dutch oven over medium-high heat. Add half of chicken to pan; cook 3 minutes on each side, or until browned. Repeat procedure with remaining chicken; cool. Cut chicken into bite-sized pieces.
  2. 2. Reduce heat to medium. Add onion and next 3 ingredients (through chiles) to pan; cook 2 minutes, stirring frequently. Stir in broth, scraping pan to loosen browned bits. Return chicken to pan. Stir in fish sauce and squash; bring to a boil. Cover, reduce heat, and simmer 15 minutes, stirring occasionally. Add mushrooms; cook 5 minutes. Add spinach; cook, covered for 5 minutes, or until spinach is wilted and tender, stirring occasionally. Stir in coconut milk; cook 3 minutes. Stir in salt and pepper. Sprinkle green onions over soup. Garnish with lime wedge, if desired.
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