In the mood for Asian food but not feeling for MSG and other unhealthy additives? This one-pot dish is sweet, savory and has the perfect bit of heat! The secret to braising is to take time to sear the chicken before adding the other ingredients. The chicken is succulent, the onions and beer make for a full-bodied sauce, and the butternut squash is nutrient-rich. Serve with rice and a side of broccoli.
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- 12 – 14 Skinless chicken thighs
- Avocado or grapeseed oil
- 2 onions, thinly sliced
- 1 12 oz can of Island Coastal Lager beer
- ½ cup of low sodium chicken broth
- ½ cup soy sauce (low sodium)
- 3 tbsp Trader Joe’s Chili Onion Crunch
- 4 tbsp Trader Joe’s Hot Honey
- 1 butternut squash, peeled and cubed into 1-inch pieces
- 6-8 sprigs fresh thyme
- Sliced scallions (for topping)
- Sesame seeds (for topping)
Season chicken with salt and pepper on both sides and add 1 tablespoon of avocado oil to a large Le Creuset or Dutch oven. Add chicken thighs, cook for 6-8 minutes on first side (wiggle chicken a bit halfway through to avoid sticking to the bottom), flip chicken (add oil if needed) and cook for an additional 4 minutes. Place chicken on plate. Chicken should be cooked in two batches to allow enough room for proper braising.
Add sliced onions to Dutch oven, scraping up browned bits and cook for 5 minutes until onions start to turn golden. Mix soy sauce, chili onion crunch and hot honey in a bowl, set aside. Add beer to Dutch oven, scraping up remaining browned bits; add chicken broth and mix in soy sauce mixture. Add butternut squash and bring to a boil. Nestle chicken into butternut squash so it is submerged in the sauce, top with thyme, then cover and reduce to simmer. Cook for 25-30 minutes.
Uncover and boil for 10-15 mins until liquid is reduced by half and butternut squash is cooked through. Be sure to gently stir the squash so it doesn’t stick to the bottom or break apart. Top with sliced scallions and sesame seeds, if desired.