Chicken Pumpkin Stir-fry Recipe
This is such a simply delicious dish that can be whipped up anytime. The only condiment I used was light soy sauce - the pumpkin bathed the chicken in a lovely golden hue while providing a slightly sweeter flavour. For a finishing touch, stir in some Thai basil for that unmistakable fragrance and you have yourself a great stir-fry that does not require much time and effort. Today is actually the first time I cooked with pumpkin in a savoury dish and I was pleasantly surprised.
This just goes to show how much there is to learn every single time I cook something up - life is one continous learning process :) (both in and out of the kitchenof course). This post is part of my Yuen Chun Recipes, an ongoing project on this blog.
Serving suggestion: Steamed Rice
Ingredients:
300g of boneless chicken thighs (substitute with breasts if you like)
3/4 cup of sliced pumpkin
1 red onion, sliced into wedges
2 bird's eye chili peppers, sliced (remove seeds for less heat)
2 tablespoons light soy sauce or to taste
1/2 cup Thai basil, rinsed (leaves only)
Method:
Heat up your wok till almost smoking. Add 3 tablespoons of oil and swirl to coat. Turn heat to low and add onions and peppers. Fry till fragrant. Add pumpkin slices. Turn heat up and add chicken and brown on both sides. Turn heat down. Add the soy and 2 tablespoons of water. Turn heat to low and cover for about 5 minutes. Remove cover and allow sauce to reduce. Add Thai basil and stir in. Stir-fry for about 1 minute and dish up.
Serve hot with rice.
This just goes to show how much there is to learn every single time I cook something up - life is one continous learning process :) (both in and out of the kitchenof course). This post is part of my Yuen Chun Recipes, an ongoing project on this blog.
Serving suggestion: Steamed Rice
Ingredients:
300g of boneless chicken thighs (substitute with breasts if you like)
3/4 cup of sliced pumpkin
1 red onion, sliced into wedges
2 bird's eye chili peppers, sliced (remove seeds for less heat)
2 tablespoons light soy sauce or to taste
1/2 cup Thai basil, rinsed (leaves only)
Method:
Heat up your wok till almost smoking. Add 3 tablespoons of oil and swirl to coat. Turn heat to low and add onions and peppers. Fry till fragrant. Add pumpkin slices. Turn heat up and add chicken and brown on both sides. Turn heat down. Add the soy and 2 tablespoons of water. Turn heat to low and cover for about 5 minutes. Remove cover and allow sauce to reduce. Add Thai basil and stir in. Stir-fry for about 1 minute and dish up.
Serve hot with rice.
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