- Dairy free
- Lactose free
- Healthier living
- No added sugar
- Sesame free
- Shellfish free
- Seafood free
- High in dietary fibre
- High in protein
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!
- Serves4
- Cook time25 minutes
- Prep time15 minutes
Ingredients
- 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)
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Place the spring onion in a bowl and cover with iced water. Set aside for 10 mins or until curled. Drain.Step 2
Meanwhile, cook the noodles in a large saucepan of boiling water for 4 mins or until tender. Drain well.Step 3
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.Step 4
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.Step 5
Sprinkle with cashew, pepitas and spring onion curls. Season with pepper to serve.
Chicken and pumpkin stir-fry
- Serves4
- Cook time25 minutes
- Prep time15 minutes
Ingredients
- 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)
Description
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!
Method
Step 1
Place the spring onion in a bowl and cover with iced water. Set aside for 10 mins or until curled. Drain.Step 2
Meanwhile, cook the noodles in a large saucepan of boiling water for 4 mins or until tender. Drain well.Step 3
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.Step 4
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.Step 5
Sprinkle with cashew, pepitas and spring onion curls. Season with pepper to serve.