Feb 26, 2015

Bring color to your table ☆Kabocha and chicken with sweet sour sauce recipe

Today's lunch was chicken with sweet sauce, a very simple, quick cooking dish. I still have Kabocha which was harvested last September, and have been using them for everyday cooking ever since. Sadly, only one is left in my basement. I won't have my home grown Kabocha for the next seven months!

I ordered Kabocha seeds last November, made a plant label, secured a space for Kabocha in my 2015 crop rotation picture in last December, and dream about how well Kabocha will grow this year....  To the gardeners Spring is a long time coming.  

In the other posting, I said Kabocha can be stored for a long time. Yes, Kabocha is an excellent vegetable in that respect and a good,  nutritious value. Kabocha also does another great job for your dish---adding color. Food's natural color is one important tool in presentation.  Green from the skin of Kabocha gives the impression of freshness.  The orange interior also provides a warm, colorful, active image, and as a whole, these colors stimulate appetite.

If you don't have a Kabocha, other vegetables can be substituted, or you can cook only chicken with sweet sour sauce. But just think about addding a bit of color in your dish to enjoy it with your eyes, too. Especially if you're in a cold climate area where it is all too white outside!

Chicken And Kabocha With Sweet Sour Sauce Recipe


  • 10oz Chicken breast 
  • 5oz Kabocha
  • 1/2  Small size onion
  • 1/8 Red sweet pepper
  • 2tbsp Potato starch
  • 1/2tbsp Sake
  • 1tsp Sesame oil
  • A pinch of black pepper
  • 1tbsp vegetable oil

Sweet Sour Sauce
  • 3tbsp Rice vinegar
  • 3tbsp Low sodium soy sauce
  • 3tbsp Light brown sugar
  • 2tbsp Ketchup
  • 2tbsp Sake
  • 1tbsp Mirin
  • 4tbsp Water
  • 1tbsp Potato starch
Serves 2
1.  Cut the vegetables into easy-to-eat sizes.
★If Kabocha is too hard to slice, microwave the Kabocha until soft.

2. Slice the chicken by making small, thin diagonal cuts, then marinate in the mix of sake, sesame oil, pinch of black pepper and potato starch.

3. In a small mixing bowl, combine all 8 ingredients for the sweet sour sauce. Mix well.

4. Heat the half the tablespoon of oil in a frying pan. Add the Kabocha and cook until slightly charred and soft. Remove the Kabocha from the frying pan and set aside.

5. Add the remaining oil to the frying pan. When hot, stir-fry the chicken for about 3 minutes, until tender. Add onions and red peppers. When all is cooked, add sweet sour sauce mixture.
★As potato starch will stay in the bottom of  the bowl, mix the sweet sour sauce well again right before adding.

6.Mix well with the chicken, vegetables and sauce until the sauce boils and becomes thicker. Remove from the heat. Add the cooked Kabocha and gently mix together.
★Unlike corn starch, liquids thickened with potato starch should not be boiled too long because the viscosity will be reduced. Potato starch is good for warm dishes with a clear finish soup or sauce.

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