Chicken and pumpkin stir fry

Chicken and pumpkin stir fry

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These wok-mates taste great stir-fried with nutritious greens and a tangy sauce.

The ingredient of Chicken and pumpkin stir fry

  1. 450g butternut pumpkin, peeled, deseeded
  2. 350g broccoli, cut into florets
  3. 200g snow peas, halved diagonally
  4. Olive oil spray
  5. 2 (about 500g) single chicken breast fillets, thinly sliced
  6. 1 tablespoon finely grated fresh ginger
  7. 2 garlic cloves, thinly sliced
  8. 60ml (1/4 cup) Changs hoisin sauce
  9. 60ml (1/4 cup) sweet chilli sauce
  10. 2 tablespoons rice wine vinegar
  11. 1 tablespoon brown sugar
  12. 1/2 cup fresh coriander leaves
  13. Steamed rice, to serve

The instruction how to make Chicken and pumpkin stir fry

  1. Cook broccoli in a saucepan of boiling water for 2-3 minutes. Add snow peas and cook for 1 minute. Use a slotted spoon to transfer to a bowl of iced water to refresh. Drain. Add pumpkin to the saucepan and cook for 5 minutes. Transfer to iced water to refresh. Drain.
  2. Spray a wok with olive oil spray. Place over high heat. Add chicken and stir-fry for 3-4 minutes. Transfer to a plate. Add ginger, garlic and vegetables and stir-fry for 1 minute. Return chicken to pan with the hoisin sauce, sweet chilli sauce, vinegar and sugar. Bring to the boil and cook for 2-3 minutes. Stir in coriander.
  3. Spoon the rice among serving bowls. Top with chicken stir-fry to serve.

Nutritions of Chicken and pumpkin stir fry

fatContent: 302.335 calories
saturatedFatContent: 5.5 grams fat
carbohydrateContent: 1.5 grams saturated fat
sugarContent: 24 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 38 grams protein
sodiumContent:

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