Caramelised Chicken And Pumpkin Stir Fry

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Steps

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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.

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Heat a wok over high heat and add 1 tablespoon oil swirling to coat the sides of the wok.

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Stir-fry the chicken in two batches for about 2 minutes per batch or until the meat changes colour.

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Transfer the meat to a plate.

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Add the remaining oil to the wok and stir-fry the pumpkin for about 4 minutes , or until tender but not falling apart.

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Add the capsicum strips during the pumpkins last minute of stir-frying.

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Remove the vegetables to the plate with the chicken.

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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.

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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.

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Stir for 1 minute , or until well coated with the syrup and heated through.

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Sir in the .

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Ingredients

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chicken fillets, garlic, peanut oil, butternut pumpkin, red capsicum, soft brown sugar, fish sauce, rice vinegar, baby corn, fresh coriander