Chicken and pumpkin stir-fry
Bring out the wok and cook up this easy Asian-inspired chicken and pumpkin stir-fry. Not only is it full of nutritious goodness, it tastes delicious, too!
- 2 spring onions, thinly sliced lengthways
- 120g soba noodles
- 2 tsp peanut oil
- 1kg Kent pumpkin, seeded, peeled, cut into 3cm pieces
- 500g chicken breast, thinly sliced
- 1 tsp Chinese five spice
- 300g brown mushrooms, halved
- 300g mixed medley tomatoes
- 3 tsp salt-reduced soy sauce
- 2 tbs chopped unsalted roasted cashews
- 1/4 cup (50g) pepitas (pumpkin seeds)
Place the spring onion in a bowl and cover with iced water. Set aside for 10 mins or until curled. Drain.
Meanwhile, cook the noodles in a large saucepan of boiling water for 4 mins or until tender. Drain well.
While the noodles are cooking, heat the oil in a wok or large frying pan over medium-high heat. Stir-fry the pumpkin for 6 mins or until tender. Remove from pan.
Add the chicken to the wok or pan and stir-fry, in two batches, for 5 mins or until chicken is cooked through. Return the chicken and pumpkin to the wok or pan with five spice and mushroom. Stir-fry for 3 mins or until mushroom is tender. Add the tomatoes, soy sauce, 1/3 cup (80ml) water and noodles and stir-fry for 2 mins or until heated through.
Sprinkle with cashew, pepitas and spring onion curls. Season with pepper to serve.
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Energy 1864kJ/229 cals (11%) Protein 39g (78%) Fat 13g (9%) Sat Fat 2g (4%) Sodium 455mg (18%) Carbs 35 (9%) Sugar 10g (11%) Dietary Fibre 10g (27%)
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