CARAMELISED CHICKEN AND PUMPKIN STIR-FRY

Ingredient :

• 500g skinless chicken fillets, thinly sliced
• 2cloves garlic, crushed
• 2 -3tablespoons peanut oil
• 300g butternut pumpkin, sliced into pieces about 2 x 4 cm and 5 mm thick
• 1red capsicum, seeded and cut into strips
• 60g soft brown sugar
• 60ml fish sauce
• 60ml rice vinegar
• 1(400 g) can baby corn, drained
• 2tablespoons chopped fresh coriander

Directions :

• 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.