Caramelised Chicken And Pumpkin Stir-fry

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.