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Chicken and pumpkin stir-fry

Chicken and pumpkin stir-fry

1
Points® value
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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