Chicken and pumpkin stir fry

Serves 4

2 Tb peanut oil
2 onions, sliced
2 small red chillies, seeded and chopped
1/2 teaspoon cracked black pepper
4 chicken breast fillets, sliced
600g pumpkin, peeled and thinly sliced
3 Tb fish sauce
1/4 cup small basil leaves

Heat the oil in a preheated fry pan or wok over medium to high heat.
Add the 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 and serve with steamed jasmine rice.

Grublover comment
This is taken from Donna Hay’s ‘Off the Shelf’. It is a great book full of recipes like these where you are likely to have the ingredients on hand.
We added about 1-2 cups of frozen peas right at the end and it was a great addition (but maybe cut the amount of pumpkin if you’re going to do this).