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Coconut Kabocha with Chicken

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Ingredients Edit

  • two (2) chicken breasts cut into one-inch (1") chunks
  • one (1) Kabocha squash peeled, de-seeded, and cut into one eighth inch to one quarter inch (⅛"-¼") slices
  • one (1) cup unsweetened grated or shredded coconut
  • one (1) cup of a sweet and sour sauce like this one
  • water

Preparation Edit

  1. Place the coconut, chicken chunks and squash slices in a 13"×9" pan. Sprinkle a half-cup of the sauce over chicken and squash and toss or stir to cover evenly.
  2. Arrange chicken at bottom of pan completely covered by squash slices.
  3. Bake uncovered in an oven at 400° for ten minutes.
  4. Stir, add a quarter inch of water at the bottom of pan, and cover loosely with aluminum foil or a cookie sheet. Bake for an additional thirty minutes.

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