Caramelised Chicken And Pumpkin Stir Fry Recipes

CARAMELISED CHICKEN AND PUMPKIN STIR-FRY

Steps:

• 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.
• Heat a wok over high heat and add 1 tablespoon oil swirling to coat the sides of the wok.
• Stir-fry the chicken in two batches for about 2 minutes per batch or until the meat changes colour.
• Transfer the meat to a plate.
• Add the remaining oil to the wok and stir-fry the pumpkin for about 4 minutes, or until tender but not falling apart.
• Add the capsicum strips during the pumpkins last minute of stir-frying.
• Remove the vegetables to the plate with the chicken.
• 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.
• 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.
• Stir for 1 minute, or until well coated with the syrup and heated through.
• Sir in the coriander and serve immediately over steamed rice.

CHICKEN WITH PUMPKIN & CHICKPEAS

Steps:

• Peel the pumpkin, remove any seeds and fibrous bits and cut the flesh into bitesized pieces. Heat the oil in a large pan and fry the onion for 10 minutes, stirring occasionally, until golden. Stir in the ginger, cinnamon and the chicken pieces and cook for 3-5 minutes, turning to brown them slightly all over.
• Add the tomatoes, sugar and harissa, season and stir well. Add the chickpeas, pumpkin pieces and 4-5 tbsp water. Cover and cook for 20- 30 minutes or until the chicken and pumpkin are tender (the pumpkin releases its own water, but if it becomes too dry, add a drop more during the cooking to give you a juicy sauce). Stir in the chopped coriander before serving.

CARAMELIZED BAKED CHICKEN

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place chicken in a 9x13 inch baking dish. Mix together the oil, soy sauce, ketchup, honey, garlic, salt and pepper. Pour over the chicken.
• Bake in preheated oven for one hour, or until sauce is caramelized.

ORIENTAL PUMPKIN STIR FRY

Steps:

• Peel pumpkin, remove seeds, wash and cube.
• Heat oil in a large pan, stir fry garlic, ginger and green onions until fragrant (2-3 minutes).
• Add pumpkin, sprinkle in sugar and sauté for about 8-10 minutes until the pumpkin is soft.
• Add in chicken stock and fish sauce, bring to a boil.
• Then reduce heat and let it simmer for about 15 minutes.
• The pumpkin will be a little mushy at this point.
• Stir in preserve evenly, sprinkle with pepper and serve with jasmine rice (or just eat by itself).

CHEF JOHN'S CARAMEL CHICKEN

Steps:

• Whisk brown sugar, water, fish sauce, rice vinegar, soy sauce, garlic, and ginger in a bowl until brown sugar is completely dissolved, about 1 minute. Set aside.
• Heat oil over high heat in a skillet. Stir in chicken.
• Pour 1/3 cup of the brown sugar mixture over chicken; cook and stir until the brown sugar mixture has a syrup-like consistency, 6 to 7 minutes.
• Pour in the remaining brown sugar mixture; cook until chicken is tender and no longer pink inside, about 5 minutes.
• Stir in in peanuts, jalapenos and green onion; cook until warmed through, 2 to 3 minutes.
• Garnish with cilantro and serve.