Oriental Chicken

• 3/4 lb. boneless, skinned chicken breasts, cubed
• 2 Tbsp. soy sauce
• 1 Tbsp. red wine vinegar
• 1 Tbsp. molasses
• 1 tsp. grated fresh ginger
• 1 tsp. cornstarch
• 1 lb. butternut squash, peeled
• 2 stalks broccoli
• 1 Tbsp. Oriental sesame oil
• 1 bunch green onions, sliced
• 1 (8 oz.) can sliced water chestnuts, drained (optional)

1. Combine chicken, soy, vinegar, molasses, ginger and cornstarch in bowl.
2. Cut squash into 3 x 1/2 x 1/2-inch sticks.
3. Cut broccoli flowerets from stems.
4. Pare stems; cut in same pieces as flowerets.
5. Bring 1 cup water to boiling in Dutch oven.
6. Add broccoli stems.
7. Cook, covered, 4 minutes.
8. Add squash and broccoli flowerets.
9. Cook, covered, 3 minutes until tender-crisp. Drain vegetables in colander.
10. Wipe pan with paper toweling.

chicken breasts, soy sauce, red wine vinegar, molasses, ginger, cornstarch, butternut squash, stalks broccoli, sesame oil, green onions, water chestnuts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=609373 (may not work)