Chicken and pumpkin stir-fry
1
Points®
Total time: 35 min • Prep: 10 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
Ingredients
Sunflower oil
2 tsp, or canola variety
Pumpkin
1000 g, thinly sliced
Skinless chicken breast
400 g, cut into 3cm pieces
Garlic
2 clove(s), thinly sliced
Fresh ginger
15 g, (4cm piece) shredded
Kecap manis
1 tbs
Zucchini
3 large, cut into wide noodles (see Notes)
Instructions
1
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.
2
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.
3
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.
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