I’m always on the look out for new dinner recipes to try, that are not only nutritious and support my wellness goals, but are simple, tasty and most importantly fast to make. During the week my goal is to always have dinner on the table as fast as possible with minimal fuss and effort, saving the more time consuming meals for the weekend.
So tonight I tried a new recipe ‘Chicken and Pumpkin Stir Fry’ from one of my Donna Hay cook books (Simple Essentials: Chicken) and it was a hit! Tasty, quick and a big thumbs up from the family. Give it a try !
2 Tablespoons of peanut oil
2 onions sliced
2 small red chillies, seeded and chopped
1/2 teaspoon of cracked black pepper
4 x 200g chicken breast fillets, sliced
600g pumpkin, peeled and thinly sliced (I used butternut – quicker and easier to cut and peel)
3 tablespoons of fish sauce
1/4 cup small basil leaves
Heat the oil in a preheated large non-stick frying pan or wok over medium-high heat.
Add onions, chillies and pepper and cook for 1 minute.
Add the chicken and cook for 3 minutes or until browned.
Add the pumpkin and fish sauce, cover and cook for 3-4 minutes, stirring occasionally, until the pumpkin is just soft. Stir through the basil.