Caramelised Chicken And Pumpkin Stir Fry Food

GINGERED CHICKEN STIR-FRY

Steps:

• Cook rice accoring to package directions, omitting salt and fat.
• While rice cooks, combine stir-fry sauce, ginger, and garlic powder in a small bowl, stirring well; set aside.
• Coat a large nonstick skillet with cooking spray; add oil, and place over medium-high heat until hot.
• Add chicken, and stir-fry 4 minutes or unntil chicken is done.
• Remove from skillet; set aside.
• Add vegetables to skillet; stir-fry 3 minutes.
• Stir in chicken and stir-fry sauce mixture.
• Cook over medium-high heat until thoroughly heated.
• Serve over rice.

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).

SUMMER CHICKEN STIR FRY

Steps:

• Melt the butter with the olive oil in a large skillet over a medium-high heat. Add the chicken and garlic, then sauté until the chicken is cooked through, about 5 minutes. Remove the chicken to a plate.
• Increase the heat to high, then throw in the zucchini. Stir it around for about 45 seconds, then scoot the zucchini to the edges of the pan. Throw in the corn and cook it for a minute, then push it to the edges of the pan. Throw in the grape tomatoes, stir them around for a minute, then sprinkle on some salt and pepper to taste.
• Next, throw the chicken back in. Stir everything around for about 45 seconds, or until it's all combined and hot. Pour it onto a big platter.
• Sprinkle on the fresh basil and some Parmesan shavings then ... this is the best part ... squeeze the lemon all over the top. This adds a wonderful, indescribable freshness.

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.

CARAMELISED CHICKEN

Steps:

• Melt the sugar in a frying pan or a wok.
• Add the chicken and stir it for 2 minute.
• Add the soy sauce and fish sauce and stir for 2 minute.
• Add the water and pepper and let it simmer for 15 minutes.
• If you like a bit of sauce then reduce the amount time for simmering or add 1/2 of water before.
• I like to serve with rice and vegetables in oyster sauce and a bit of nuoc nam diluted.

EASY CHUNKY SWEET CHILLI PUMPKIN STIR-FRY

Steps:

• Chop the pumpkin, eggplant, bok choy and tomatoes into 2 inch-size chunks. Keep in separate bowls.
• Heat the oil and garlic in a wok or a large saucepan on med-high.
• Add the pumpkin and 3 tablespoons of water and close the lid for 5 min or until tender.
• Meanwhile, prepare the sauce by mixing all ingredients together.
• Add the eggplant and remaining tablespoon of water and close the lid for 3 min or until tender.
• Add the bok choy and stir fry for 1-2 minutes, again until tender.
• Add tomatoes and stir-fry for 1-3 minutes or until the tomatoes are cooked to your liking. Some people like them barely cooked, others like them soggy.
• If the pan has too much water, add 2 tablespoons of cornstarch to the sauce, before switching off the heat and quickly stirring in the sauce.
• For Vegetarian omit the Fish sauce and use the suggested soy sauce.

SMOKED CHICKEN AND PUMPKIN RISOTTO

Steps:

• In a heavy saucepan fry the chopped peanuts, and the diced pumpkin in oil over moderate heat, stirring occasionally, until the peanuts are golden, about 2 minutes.
• With a slotted spoon, transfer peanuts and pumpkin to a bowl.
• Add the rice to oil in a pan and cook over a moderately low heat, stirring every minute.
• Add the chopped onions, the diced smoked chicken and the mixed spice, fry for further 2 minutes.
• Add the chicken stock and bring to boil.
• Cover the rice and cook over very low heat until water is absorbed and rice is tender, about 13 minutes.
• Add 1/4 cup double cream and reduce for 2 minutes.
• Remove pan from heat and let the rice stand undisturbed for 5 minutes.
• Meanwhile, finely chop basil.
• Fluff rice with a fork and stir in the basil, peanuts and pumpkin, season with salt and white pepper.