Caramelised Chicken And Pumpkin Stir-Fry Recipe

Name: Caramelised Chicken And Pumpkin Stir-Fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 500 g skinless chicken fillets, thinly sliced; 2 cloves garlic, crushed; 2 -3 tablespoons peanut oil; 300 g butternut pumpkin, sliced into pieces about 2 x 4 cm and 5 mm thick; 1 red capsicum, seeded and cut into strips; 60 g soft brown sugar; 60 ml fish sauce; 60 ml rice vinegar; 1 (400 g) can baby corn, drained; 2 tablespoons chopped fresh coriander

Servings: persons

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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Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 500 g skinless chicken fillets, thinly sliced, 2 cloves garlic, crushed, 2 -3 tablespoons peanut oil, 300 g butternut pumpkin, sliced into pieces about 2 x 4 cm and 5 mm thick, and more.

Yes, Caramelised Chicken And Pumpkin Stir-Fry falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Caramelised Chicken And Pumpkin Stir-Fry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions