Caramelised Chicken and Pumpkin Stir Fry
Elevate your weeknight dinner routine with this irresistible Caramelised Chicken and Pumpkin Stir Fry, a delightful fusion of sweet and savory flavors that’s sure to impress. Juicy chicken breast, golden-tender cubes of pumpkin, and crisp red bell peppers come together in a mouthwatering soy and honey glaze that caramelises perfectly in the pan. Infused with the rich aroma of sesame oil and garlic, this quick and easy recipe is ready in just 35 minutes, making it an excellent option for busy families. Finished with a sprinkle of toasted sesame seeds and fresh spring onions, this stir fry is great served over steamed rice or noodles, offering a wholesome and colorful dish that’s as delicious as it is nutritious.
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Recipe Information
Ingredients
- 500 g Chicken breast
- 300 g Pumpkin
- 1 piece Red bell pepper
- 1 piece Onion
- 3 cloves Garlic
- 3 tbsp Soy sauce
- 2 tbsp Honey
- 1 tbsp Sesame oil
- 2 tbsp Vegetable oil
- 1 tbsp Sesame seeds
- 2 stalks Spring onions
- 0.5 tsp Salt
- 0.5 tsp Black pepper
Instructions
Slice the chicken breast into thin, bite-sized strips. Season with salt and pepper and set aside.
Peel and dice the pumpkin into small cubes. Make sure the pieces are evenly sized to cook uniformly.
Slice the red bell pepper into thin strips. Chop the onion into wedges. Mince the garlic cloves.
In a small bowl, prepare the sauce by mixing soy sauce, honey, and sesame oil. Set aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken strips and cook until golden brown and just cooked through, about 5-6 minutes. Remove chicken from the skillet and set aside.
In the same skillet, add another tablespoon of vegetable oil. Toss in the pumpkin cubes and cook for 6-8 minutes, stirring occasionally, until they are golden and tender.
Add the onion, garlic, and red bell pepper to the skillet with the pumpkin. Stir fry for 2-3 minutes until the vegetables start to soften but still retain some crunch.
Return the cooked chicken to the skillet. Pour the prepared sauce over the chicken and vegetables, tossing everything to coat evenly. Allow the mixture to cook for 2-3 minutes, during which the sauce will caramelise slightly.
Sprinkle sesame seeds over the stir fry and toss gently. Adjust seasoning with additional salt or pepper if needed.
Remove from heat and garnish with sliced spring onions. Serve hot, either on its own or with steamed rice or noodles.
Nutrition Facts
Calories |
1481 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.2 g | 82% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 27.2 g | ||
| Cholesterol | 430 mg | 143% | |
| Sodium | 4572 mg | 199% | |
| Total Carbohydrate | 85.4 g | 31% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 55.2 g | ||
| Protein | 153.7 g | 307% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 232 mg | 18% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 3294 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
