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Stir-fried Chicken with Pumpkin
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Serves : 6
Preparation time : 30 minutes
cooking time : 10 minutes
Ingredients :
1 teaspoon oil
2 tablespoons minced garlic
300g boneless chicken breasts, thinly sliced
1 small pumpkin or butternut squash (about 500g), top cut off, deseeded, flesh scooped out and cubed to yield about 2 cups
2 tablespoons fish sauce
2 tablespoons sugar
60ml water
2 eggs, beaten
1 teaspoon ground white pepper
1 spring onion, cut into lengths, to garnish (optional)
Method :
Heat the oil in a wok or skillet over medium heat and stir-fry the garlic for 1 to 2 minutes until fragrant and golden brown. Add the chicken and stir-fry for 3 to 4 minutes until cooked. Stir in the pumpkin cubes and season with the fish sauce, sugar and water. Cover the wok or skillet and simmer for 6 to 8 minutes until the pumpkin is tender. Do not overcook or the pumpkin will disintegrate. Add the eggs and stir-fry until well combined. Remove from the heat and transfer to a serving platter.
Top with a sprinkling of pepper and garnish with green onion (if using). Serve hot with steamed rice.
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