Stir-fried Chicken with Pumpkin

Stir-fried Chicken with Pumpkin

    1 teaspoon oil

    2 tablespoons minced garlic

    300 g (10 oz) boneless chicken breasts, thinly sliced

    1 small pumpkin or butternut squash (about 500 g/1 lb), top cut off, deseeded, flesh scooped out and cubed to yield about 2 cups

    2 tablespoons fish sauce

    2 tablespoons sugar

    60 ml (¼ cup) water.

    2 eggs, beaten

    1 teaspoon ground white pepper

    1 spring onion, cut into lengths, to garnish (optional)

    1 Heat the oil in a wok or skillet over medium heat and stir-fry the garlic for 1 to 2 minutes until fragrant and golden brown. Add the chicken and stir-fry for 3 to 4 minutes until cooked. Stir in the pumpkin cubes and season with the fish sauce, sugar and water. Cover the wok or skillet and simmer for 6 to 8 minutes until the pumpkin is tender. Do not overcook or the pumpkin will disintegrate. Add the eggs and stir-fry until well combined. Remove from the heat and transfer to a serving platter.

    2 Top with a sprinkling of pepper and garnish with green onion (if using). Serve hot with steamed rice.

    Serves 6

    Preparation time: 30 mins

    Cooking time: 10 mins