Skip to main content
Epicurious
Bon Appétit

Sake-Steamed Chicken and Kabocha Squash

5.0

(2)

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.

Recipe information

  • Yield

    4 servings

Ingredients

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

Preparation

  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.

TagsSakeAlcoholBeveragesJapaneseEast AsianAsianChile de ÁrbolChileVegetableKabocha SquashSquashChicken BreastChickenPoultryGingerHerbs & SpicesMainDinnerDairy FreeGluten FreeNut FreeKetoOne-Pot MealsEasyQuick30 Minutes or LessSteamBon Appétit

See Related Recipes and Cooking Tips

Read More
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
Chicken Salad With Grapes and Walnuts
This chicken salad nails it—creamy, herby, and endlessly riffable.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
The Most-Saved Recipes on Bon Appétit This Week
Like crispy gnocchi caprese and raspberry—brown butter skillet cake.
Cod With Lemon Butter Sauce
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
A Better Eggplant Parmesan
The secret to flavorful, never-greasy eggplant parm? Brine the eggplant first.
The Most-Saved Recipes in the Epicurious App in July
Like hot honey chicken with peaches and a dirty martini spritz.
Sheet-Pan Hot Honey Chicken and Peaches
No grill needed for this just-charred-enough sweet and spicy chicken.