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Autumn Pumpkin & Chicken Stir-Fry with Sesame & Ginger
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20 min
Quick
Gurkerl Küche
Zartes Hendl und aromatischer Hokkaido-Kürbis, frisch aus dem heißen Wok mit Ingwer, Knoblauch, nussigem Sesam und einer würzigen Sojasauce. In nur 20 Minuten auf dem Tisch – herbstlich, knackig und voller Umami!
Preparation method
Preparation
Cook the jasmine rice in lightly salted water according to the package instructions for approx. 12–15 minutes until tender and keep warm.
Pat the chicken breast dry and cut into bite-sized, thin strips. Thoroughly wash the Hokkaido pumpkin, cut in half, remove the seeds, and slice into thin wedges approx. 3–4 mm thick (the skin can be left on). Wash the spring onions and slice diagonally into rings, separating the white parts from the green tops. Peel and finely grate the ginger and garlic.
For the wok sauce, stir the soy sauce with honey, sesame oil, cornstarch, and 3 tbsp cold water in a small bowl until smooth and the starch has completely dissolved.
Chef's tip
Slice pumpkin thinly: Since Hokkaido is not pre-cooked, it is best cut into 3–4 mm thin slices. That way, it cooks to a perfect tender-crisp in the hot wok in just a few minutes and retains its full flavour.
Wok temperature: Sear the meat and pumpkin separately over high heat so that the pan stays hot and the ingredients fry instead of steaming.
45 min
Quick
