Stir-Fried Chicken and Pumpkin

Chicken and Pumpkin Stir Fry

Any winter squash – or other vegetable will work with this easy stir-fry.


  • 2 chicken breasts, boneless, skinless, cut into bite-size pieces
  • 1 onion, quartered then sliced
  • 2 cloves garlic, minced
  • 1 tbs minced, fresh ginger
  • 1 rib celery, chopped
  • 10oz (300gr) fresh pumpkin, sliced, in sticks or flat slices
  • 4oz (120gr) mushrooms, trimmed, sliced
  • 1/2 cup (4oz, 120ml) chicken stock
  • 1/4 cup (2oz, 60ml) sherry
  • 1 tbs soy sauce
  • 4 tsp olive oil
  • 1 tbs cornstarch (maizena, corn flour) dissolved in 2 tbs water
  • Brown Basmati Rice:
  • 1/2 cup (3.3oz, 95gr) brown Basmati rice
  • 1 tsp butter
  • 1 cup (8oz, 240ml) chicken stock


  • Cook rice: Melt butter in small saucepan over medium heat.
  • Add rice and sauté, stirring for a minute.  Add stock, cover. Cook rice for length of time on package.
  • When done fluff with fork.
  • While rice cooks: In large skillet or wok heat half of the oil over medium-high heat.
  • Add celery, onion, pumpkin, and stir fry 3 minutes.
  • Add garlic, ginger, mushrooms, and stir-fry 2 minutes longer.
  • Transfer vegetables to a plate.
  • Add the rest of the oil to the skillet along with the chicken.
  • Stir fry 3 minutes.
  • Return the vegetables to the pan and add the chicken stock, sherry, and soy sauce.
  • Bring to a boil.
  • Reduce heat, cover and simmer for 7 – 10 minutes longer, until the vegetables are just tender – but not over-done.
  • Give the cornstarch a stir to recombine and add it to the pan, stirring constantly until thickened.
  • Serve over rice, extra soy sauce on the side.


Substitute 1/4 tsp powdered ginger for the fresh; and more stock for the sherry

Keywords: stir fry, chicken, pumpkin, mushrooms