Skip to main content

Sake-Steamed Chicken and Kabocha Squash

Image may contain Burger Food Plant and Meal
Photo by Peden & Munk

The secret to juicy, tender, delicately steamed white-meat chicken and squash? Going slow.

Ingredients

4 servings

2 dried chiles de árbol, seeded, crushed, or 1/2 teaspoon crushed red pepper flakes
1 cup sake
1 (2-inch) piece ginger, peeled, cut into thin matchsticks
2 (8-ounce) skin-on or skinless, boneless chicken breasts
Kosher salt
1/4 small kabocha or red kuri squash, seeded, sliced crosswise into 3/4-inch-thick half-moons, then sliced in half again
2 scallions, sliced on a diagonal, plus more for serving
  1. Step 1

    Combine chiles, sake, and 1 cup water in a pot. Fit with a steamer basket and arrange ginger in basket. Season chicken with salt and place in steamer basket, skin side up; add squash and 2 sliced scallions. Cover pot and steam chicken and squash over medium heat, adding more water by 1/4-cupfuls if needed, until squash is tender and chicken is just cooked through, 16–20 minutes.

    Step 2

    Remove steamer basket from pot and bring liquid to a boil. Cook until flavors are concentrated and liquid thickens, 6–8 minutes (you should have about 3 Tbsp.).

    Step 3

    Slice chicken and arrange on plates with squash. Pour steaming liquid over and top with additional scallions.

Sign InorSubscribe
to leave a Rating or Review

How would you rate Sake-Steamed Chicken and Kabocha Squash?

Leave a Review

  • Simple ingredients + minimal prep = delightfully delicious! The reduced steaming liquid was divine!

    • jansan1

    • Orange County, CA.

    • 11/13/2019

  • 好吧……我就像蒸鸡肉和蔬菜,伟大的一个healthy dish for winter..... totally not excited to cook this, but there was something about the recipe ...... and then! OMFG who knew you could get this flavor from something steamed?? I think I just rethought how I cook. Thanks again, staff at BA!

    • jeri_l

    • Brooklyn, NY

    • 1/20/2018

See Related Recipes and Cooking Tips

Read More
Roasted Squash Vampiro Tacos With Cucumber Salsa
These vegetarian vampiro tacos swap out the classic carne asada for caramelized kabocha squash seasoned with smoked paprika, cumin, coriander, and cayenne.
Grilled Squash With Nuoc Cham Chimichurri
Smoky, charred summer squash are doused in a savory chimichurri for a side you’ll want to make all summer long.
Butternut Squash Soup
Go all-out autumnal with this easy soup recipe that combines roasted butternut squash with fresh ginger and cinnamon.
Butternut Squash With Red Lentils and Tamarind
In this masoor dal with butternut squash recipe, the earthy taste of the red lentils complements the roasted squash, while tamarind brings in lively flavors.
Tempeh Bowls With Nut Butter Sauce
Using pre-peeled and cubed butternut squash and any nut butter of your choosing makes this bright and wholesome dinner a breeze to bring together.
Whipped Cashew-Sambal Sauce With Broccolini
A creamy dairy-free blender sauce with a kick that’s equally good as a dip for vegetables or a dressing for salads and noodles.
Chicken Cutlets With Burst-Tomato Sauce
Warm and fragrant, this sauce is a versatile use for a surplus of cherry tomatoes. Spoon any leftovers over pork chops, grain bowls, or cheese and crackers.