1. Cut chicken thighs into 11?2-inch pieces and place in a large pot. Add hoisin sauce, soy sauce, garlic, ginger, and toasted sesame oil. Toss to coat.
2. Cut scallions, both whites and greens, into 1-inch lengths. Set aside 1?2 cup of the greens and reserve. There should be about 11?2 cups whites and greens remaining. Add these and the squash to the chicken and mix well. Cover and bring to a boil over high heat. Reduce heat to low, cover, and cook for 45 to 50 minutes, stirring occasionally, until chicken and squash are tender.
3. Add reserved scallion greens, toss lightly, and serve with rice.
Source: Fresh Magazine January, February 2010