Everyday Cooking Adventures' Pumpkin Chicken Stir-Fry

When I made a tasty pasta dish with pumpkin from Real Simple Magazine earlier this week, I had leftover slices of sugar pie pumpkin. These are the small, more delicate pumpkin as compared to the big Halloween carving pumpkin. I saved the slices in a re-sealable plastic bag in the refrigerator and thought about when to do with them next.

©EverydayCookingAdventures 2013

Tonight, I came up with this new take on the traditional chicken fried rice dish. I make a lot of stir-fry dishes for dinner and we both enjoy a stir-fry rice recipe. I usually just throw in whatever beef/chicken/shrimp and vegetable medleys I have in the fridge and add rice, noodles, or tofu. This recipe adds a nice autumn twist to my normal stir fry and the pumpkin was softened enough to be easily edible but still slightly chewy to add something more than mush to the meal. It was a subtle taste that added color and dimension to the recipe. I hope you’ll try it with whatever leftover pumpkin or squash you might have over the fall/winter season. Here’s my pumpkin chicken stir-fry:

Pumpkin Chicken Stir-Fry ©EverydayCookingAdventures 2013

Pumpkin Chicken Stir-Fry

Recipe By: Everyday Cooking Adventures, 2013

Serves: 2

Prep Time: 15 minutes

Total Time: 30 minutes

Ingredients:

1 1/2 cups cooked white or brown rice

1 tsp. sesame oil

1/2 Tbsp. peanut oil

3 chicken tenders or 1 chicken breast, sliced into 1″ pieces

1/4 sugar pie pumpkin, peeled, deseeded, sliced into 1/2″ pieces (or butternut squash or acorn squash)

1/2 head of broccoli, cut into florets, about 8 – 10

1 Tbsp. Hoisin sauce

1/4 cup water

1 Tbsp. soy sauce

2 eggs

Optional: Sesame seeds

Directions:

1. Prepare rice on stovetop or use Uncle Ben’s 90 second Jasmine rice in the microwave.

2. Meanwhile, in a large saute pan or wok heat the sesame and peanut oil together over medium heat.

3. Add the chicken pieces and cook stirring occasionally for 4 minutes.

4. Add the pumpkin or squash chunks and broccoli to the pan.

5. In a small bowl, combine the Hoisin sauce, water, and soy sauce. Add the sauce to the chicken and vegetables and cook for 5 minutes, stirring occasionally.

6. In the same small bowl, now add the eggs and whisk to combine about 30 seconds. Make room in the pan/wok to scramble the eggs and pour them in, stirring to scramble about 1 minute. Combine with the rest of the stir-fry and serve immediately. Sprinkle with sesame seeds if desired.

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2 Responses to Everyday Cooking Adventures’ Pumpkin Chicken Stir-Fry

True Agape November 25 at 11:44 am

I never realized there were so many options to cook pumpkin! I am learning!

- Newlywed Cook December 9 at 12:35 am
  
  Thanks True Agape! I am learning right along with you! Pumpkins seem quite versatile.