Photo of Chicken and pumpkin stir-fry by WW

Chicken and pumpkin stir-fry

2
1
1
SmartPoints® value per serving
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.

Notes

TIPS: • Use a spiralizer (available online at ww.com/au/shop) to cut zucchini into wide noodles. Alternatively, use a mandoline or vegetable peeler to cut zucchini into thin ribbons. • Add it: 1 long fresh red chilli (thinly sliced) with chicken in Step 2. • Swap it: Kecap manis for oyster sauce.

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