Prep Time: 15 min. • Cook Time: 1 hr. 10 min.
Roughly slice ginger; peel and thinly slice shallots. Cut the stems off the leaves of the cilantro and set both aside. Remove the stems and slice the shiitake mushrooms. Cut one lime in half and one into wedges.
Place the chicken breasts, chicken stock, lemongrass, cilantro stems, half the sliced shallots, and sliced ginger in a large pot. Place over high heat and bring to a boil. Once it boils, reduce the heat to low and simmer gently for 15 minutes.* Strain out the solids, reserving the chicken breasts and discarding the rest. Return the pot of chicken stock to the stove. Add the coconut milk and rice and simmer for 30 minutes. Add the butternut squash and simmer another 15 minutes.
Meanwhile, shred the chicken breasts. Add the shredded chicken breasts and shiitakes to the stew, simmer 5 more minutes. Add the sugar, fish sauce, and the juice from the 2 lime halves. Serve with the chili sauce, lime wedges, remaining sliced shallots, and cilantro leaves.
*For food safety, cook chicken until internal temperature reaches 165°F.
Approximate Nutritional Information (Per serving):
Calories 640, Fat 35g, Sat Fat 29g, Trans Fat 0g, Cholesterol 60mg, Sodium 1450mg, Total Carbohydrate 53g, Fiber 5g, Sugars 10g, Protein 27g
ALLERGEN INFORMATION: Peanut-Free, Egg-Free, Dairy-Free