Chicken and Pumpkin Stirfry

Ingredients (serves 4)

• 450g butternut pumpkin, peeled, deseeded
• 350g broccoli, cut into florets
• 200g snow peas, halved diagonally
• Olive oil spray
• 2 (about 500g) single chicken breast fillets, thinly sliced
• 1 tbs finely grated fresh ginger
• 2 garlic cloves, thinly sliced
• 60ml (1/4 cup) Chang's hoisin sauce
• 60ml (1/4 cup) sweet chilli sauce
• 2 tbs rice wine vinegar
• 1 tbs brown sugar
• 1/2 cup fresh coriander leaves
• Steamed rice, to serve

Method

1. Cook broccoli in a saucepan of boiling water for 2-3 minutes. Add snow peas and cook for 1 minute. Use a slotted spoon to transfer to a bowl of iced water to refresh. Drain. Add pumpkin to the saucepan and cook for 5 minutes. Transfer to iced water to refresh. Drain.
2. Spray a wok with olive oil spray. Place over high heat. Add chicken and stir-fry for 3-4 minutes. Transfer to a plate. Add ginger, garlic and vegetables and stir-fry for 1 minute. Return chicken to pan with the hoisin sauce, sweet chilli sauce, vinegar and sugar. Bring to the boil and cook for 2-3 minutes. Stir in coriander.
3. Spoon the rice among serving bowls. Top with chicken stir-fry to serve.

Notes

• 
  Prep: 20 mins (+ 5 mins refreshing time)