Oriental Chicken - cooking recipe

Ingredients

3/4 lb. boneless, skinned chicken breasts, cubed
2 Tbsp. soy sauce
1 Tbsp. red wine vinegar
1 Tbsp. molasses
1 tsp. grated fresh ginger
1 tsp. cornstarch
1 lb. butternut squash, peeled
2 stalks broccoli
1 Tbsp. Oriental sesame oil
1 bunch green onions, sliced
1 (8 oz.) can sliced water chestnuts, drained (optional)

Preparation

Combine chicken, soy, vinegar, molasses, ginger and cornstarch in bowl.
Cut squash into 3 x 1/2 x 1/2-inch sticks.
Cut broccoli flowerets from stems.
Pare stems; cut in same pieces as flowerets.
Bring 1 cup water to boiling in Dutch oven.
Add broccoli stems.
Cook, covered, 4 minutes.
Add squash and broccoli flowerets.
Cook, covered, 3 minutes until tender-crisp. Drain vegetables in colander.
Wipe pan with paper toweling.