- 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
- 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.
- Heat a wok over high heat and add 1 tablespoon oil swirling to coat the sides of the wok.
- Stir-fry the chicken in two batches for about 2 minutes per batch or until the meat changes colour.
- Transfer the meat to a plate.
- Add the remaining oil to the wok and stir-fry the pumpkin for about 4 minutes, or until tender but not falling apart.
- Add the capsicum strips during the pumpkins last minute of stir-frying.
- Remove the vegetables to the plate with the chicken.
- 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.
- 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.
- Stir for 1 minute, or until well coated with the syrup and heated through.
- Sir in the coriander and serve immediately over steamed rice.
This was very yummy and I can't think of anything to really change it. You really need the fresh coriander; if anything I might add some baby pak choy to make it more of a complete meal, but I did like the simplicity. You could do the sauce in a saucepan whilst cooking the pumpkin to cut down on time if you liked. Thanks!