Chicken and pumpkin stir-fry
2 tsp, or canola variety
1000 g, thinly sliced
skinless chicken breast
400 g, cut into 3cm pieces
2 clove(s), thinly sliced
15 g, (4cm piece) shredded
3 large, cut into wide noodles (see Notes)
- Heat half the oil in a large non-stick frying pan over medium-high heat. Cook pumpkin, in 2-3 batches, for 3 minutes each side or until tender. Transfer to a plate.
- Heat remaining oil in same pan. Stir-fry chicken, garlic and ginger for 4 minutes or until chicken is golden. Return pumpkin to pan with kecap manis. Season with pepper and toss to combine.
- Meanwhile, fill a saucepan with 3cm of water and bring to the boil. Cook zucchini, covered, for 1-2 minutes or until just tender. Top zucchini with stir-fry to serve.