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Hoisin Chicken Thighs with Squash

Get Ready

Servings: Serves 6

Cook Time: 50 minutes

Prep Time: 0 minutes


1 1/2 lbs. Inspirations Boneless skinless chicken thighs, trimmed of fat
1 1/4 cups hoisin sauce
1 tablespoon reduced-sodium soy sauce
2 tablespoons minced garlic
2 tablespoons fresh ginger root, minced
1 1/2 teaspoon toasted sesame oil
1 bunch scallion, divided
1 (20 oz.) pkg peeled and cut fresh butternut squash or 1 (1 1/2 lb.) squash, peeled, seeded, and cut into 1 1/2-inch pieces


1. Cut chicken thighs into 11/2-inch pieces and place in a large pot. Add hoisin sauce, soy sauce, garlic, ginger, and toasted sesame oil. Toss to coat.
2. Cut scallions, both whites and greens, into 1-inch lengths. Set aside 1/2 cup of the greens and reserve. There should be about 11/2 cups whites and greens remaining. Add these and the squash to the chicken and mix well. Cover and bring to a boil over high heat. Reduce heat to low, cover, and cook for 45 to 50 minutes, stirring occasionally, until chicken and squash are tender.
3. Add reserved scallion greens, toss lightly, and serve with rice.
Source: Fresh Magazine January, February 2010

Nutritional Information

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 6
Base Nutrients
Calories 330 kcal (16%)
Calories from Fat 72 kcal (0%)
Total Fat 8 g (12%)
Saturated Fat 2 g (7%)
Cholesterol 95 mg (31%)
Sodium 1060 mg (44%)
Total Carbohydrates 38 g (12%)
Dietary Fiber 4 g (16%)
Protein 25 g (41%)
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a

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