THAI CHICKEN AND PUMPKIN STIR FRY
Have your favourite Thai take out at home by making this easy delicious Thai chicken and pumpkin stir fry. No fancy ingredients needed!
Ingredients
- 2 tbsp peanut oil (or any neutral tasting oil)
- 500 gm boneless chicken thigh fillets (sliced) (NOTE 1)
- 500 gm pumpkin (peeled & chopped into small cubes) (NOTE 2)
- 3 cloves garlic (minced)
- 2 small red chilli (optional)
- salt and pepper to taste
SAUCE
- ¼ cup salt-reduced chicken stock (or 1/4 cup water + 1 tsp chicken stock powder) (NOTE 3)
- 2 tsp sugar
- 2 tbsp light soy sauce (NOTE 4)
- 1 tbsp oyster sauce (NOTE 5)
OPTIONAL GARNISH
- 1 tbsp crushed peanuts
- 2 tbsp sliced spring onion
- sliced red chilli
Instructions
- Mix all the ingredients for the sauce together in a small bowl. Use a large wok or a deep frying pan that has a lid. Heat the oil in the frypan on high heat and once it starts to smoke, add in the chicken. Leave the chicken to cook untouched for 2 minutes, then turn it, stirring regularly, cook for 5 minutes or until chicken has browned.
- Reduce the heat to medium and add in the garlic and chilli (if using). Stir to cook for a minute or until fragrant. Add in the pumpkin and the sauce mixture and cover the pan. Cook and stir occasionally until the pumpkin is soft. Have a taste and add salt or pepper if needed.
- Remove pan from the heat and stir in Thai basil leaves and spring onion (if using) and garnish the stir-fry by sprinkling crushed nuts, spring onions and chilli on top.
Notes
NOTE 1: Skinless and boneless chicken thigh fillets are my preferred cut because it's much juicier and tastier than chicken breast. Breast fillets will work too, however, the chicken will be slightly drier.
NOTE 2: Pumpkin - The popular varieties of pumpkin we have here in Australia are Butternut and Kent (JAP) but most varieties of pumpkin will work in this stir-fry. Pumpkin takes a while to cook, so it's best to chop them roughly into small cubes so they'll cook faster.
NOTE 3: salt-reduced chicken stock - I prefer using salt-reduced stock in my dishes because it gives me the flexibility to adjust the salt later to my taste. The last thing you want is a dish that ends up being way too salty!
NOTE 4: light soy sauce - or regular soy sauce but avoid the dark or sweet soy sauce varieties as these are not interchangeable.
NOTE 5: Oyster sauce adds more depth to the savoury sauce. Supermarkets usually have it in their International or 'sauces' section.
Optional garnish ingredients: Chilli for those who love it spicy! Crushed peanuts for those that love having texture. Spring onion and Thai basil leaves add freshness to the stir-fry.
Leftovers - Allow the stir-fry to cool completely at room temperature. Transfer the stir-fry into a sealed container and refrigerate, it'll be good for up to 3 days.
A Third-Party Application calculated the calories and nutritional information. Please use this as an approximate guide only.
Cooking measurements are in Australian standard spoon and cup measurements.
Nutrition
Serving: 1servingCalories: 267kcalCarbohydrates: 13gProtein: 27gFat: 12gSaturated Fat: 3gCholesterol: 119mgSodium: 745mgPotassium: 844mgFiber: 1gSugar: 6gVitamin A: 10885IUVitamin C: 44mgCalcium: 45mgIron: 2mg