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Chicken and pumpkin stir fry
Chicken and pumpkin stir fry
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Delicious stir-fried wok-mates with nutritious greens and a tangy sauce.
Ingredients:
  • 450g butternut pumpkin, peeled, deseeded
  • 350g broccoli, cut into florets
  • 200g snow peas, halved diagonally
  • Olive oil spray
  • 2 (about 500g) single chicken breast fillets, thinly sliced
  • 20.00 ml finely grated fresh ginger
  • 2 garlic cloves, thinly sliced
  • 60ml (1/4 cup) hoisin sauce
  • 60ml (1/4 cup) sweet chilli sauce
  • 40.00 ml rice wine vinegar
  • 16.00 gm brown sugar
  • 125.00 ml fresh coriander leaves
  • Steamed rice, to serve
Instructions:
  • Blanch broccoli in boiling water for 2-3 minutes. Quickly add snow peas and cook for 1 minute. Shock in ice water to set the color. Drain. Boil pumpkin in the same water for 5 minutes. Refresh in ice water. Drain.
  • Start by lightly coating a wok with olive oil spray over high heat. Add chicken and stir-fry for 3-4 minutes until cooked through. Transfer chicken to a plate. Next, stir in ginger, garlic, and vegetables, and cook for 1 minute. Return chicken to the pan and add hoisin sauce, sweet chili sauce, vinegar, and sugar. Bring to a boil and simmer for 2-3 minutes. Finally, mix in fresh coriander before serving.
  • Serve the chicken stir-fry over the rice in individual bowls.

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