Ingredients Jump to Instructions ↓

  1. 500 g skinless chicken fillets , thinly sliced

  2. 2 cloves garlic , crushed

  3. 2 -3 tablespoons peanut oil

  4. 300 g butternut pumpkin , sliced into pieces about 2 x 4 cm and 5 mm thick

  5. 1 red capsicum , seeded and cut into strips

  6. 60 g soft brown sugar

  7. 60 ml fish sauce

  8. 60 ml rice vinegar

  9. 1 (400 g) can baby corn, drained

  10. 2 tablespoons chopped fresh coriander

Instructions Jump to Ingredients ↑

  1. Place the chicken in a bowl, add the crushed garlic and about 2 teaspoons of the peanut oil, then season with salt and plenty of freshly ground black pepper.

  2. Heat a wok over high heat and add 1 tablespoon oil swirling to coat the sides of the wok.

  3. Stir-fry the chicken in two batches for about 2 minutes per batch or until the meat changes colour.

  4. Transfer the meat to a plate.

  5. Add the remaining oil to the wok and stir-fry the pumpkin for about 4 minutes, or until tender but not falling apart.

  6. Add the capsicum strips during the pumpkins last minute of stir-frying.

  7. Remove the vegetables to the plate with the chicken.

  8. Put the sugar, fish sauce, vinegar and 125ml water in the wok, stir thoroughly, then bring to the boil and boil for about 10 minutes or until syrupy.

  9. Add the baby corn to the wok and heat for a couple of minutes, then return the chicken and vegetables to the wok as well.

  10. Stir for 1 minute, or until well coated with the syrup and heated through.

  11. Sir in the coriander and serve immediately over steamed rice.


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