For me, this is comfort food. I always used to eat when I was younger, so I don’t mess with it too much. The ingredients are simple and it’s fairly easy to make. Most of the ingredients can be cut in the morning and fried up at night for dinner. This recipe uses the Asian Long Squash (Opo). It’s long & green and should be available all year long. Most Asian markets carry them but some chain grocery stores have them in the vegetable section. You can eat the seeds if you want to keep them in the recipe, but for younger children I suggestion taken most of them out, at least the larger ones. I normally like the squash cut in thicker, bigger slices but I chop them smaller to get the kids to eat them. But it doesn’t always work.
makes 2-4 servings
2 C. Boneless, Skinless Chicken thighs, diced
2 C. Opo (Long Squash), diced*
1 T. Minced Garlic
1 small Onion, diced (or sliced)
½ tsp. Ground Black Pepper
2-3 T. Low Sodium Shoyu
In a medium sauté pan, spray with olive oil and place over Medium High Heat.
Add to the pan your Chicken and Garlic and cook until mostly done.
Add Onions and diced squash to the pan, mix into chicken. Add 2 T. Shoyu and Pepper and reduce pan to a simmer.
Cover and let cook until the squash is somewhat transparent, about 10-20 minutes depending on the size of the squash.
Be sure to taste, if it’s too bland, add additional T. Shoyu and Pepper to taste.
Serve over brown rice.
*The seeds of the long squash are edible. But if you find them too hard or tough, you can always cut them out.