Caramelised Chicken and Pumpkin Stir-fry

Total Time
15 mins
20 mins
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  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.
Most Helpful

5 5

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!