Hoisin Chicken Thighs With Winter Squash

• 1 12 chicken thighs, boneless and skinless and trimmed of fat
• 1 14 cups hoisin sauce
• 1 tablespoon reduced sodium soy sauce
• 2 tablespoons garlic, minced
• 2 tablespoons fresh ginger, grated
• 1 12 teaspoons toasted sesame oil
• 1 bunch scallion, divided
• 1 12 lbs squash, peeled, seeded, and cut into 1-1/2-inch pieces

1. Cut the chicken thighs into 1-1/2" pieces and place in a large pot.
2. Add hoisin sauce, soy sauce, garlic, ginger, and toasted sesame oil.
3. Toss to coat.
4. Cut scallions, both whites and greens, into 1" lengths.
5. Set aside 1/2 cup of the greens and reserve.
6. There should be about 1-1/2 cups whites and greens remaining.
7. Add these and the squash to the chicken and mix well.
8. Cover and bring to a boil over high heat.
9. Reduce heat to low, cover, and cook for 45-50 minutes, stirring occasionally, until chicken and squash are tender.
10. Add reserved scallion greens, toss lightly, and serve with rice.

chicken, hoisin sauce, soy sauce, garlic, fresh ginger, sesame oil, scallion

Taken from www.food.com/recipe/hoisin-chicken-thighs-with-winter-squash-409546 (may not work)