Thai Chicken and Pumpkin Stir-Fry (Pad Faktong)
Quick and healthy Thai chicken and pumpkin stir-fry with a savory sauce and basil, ready in just 30 minutes and packed with flavor.
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 tbsp oil
- 2 cloves garlic
- 2 chilies (adjust to taste)
- 7 oz boneless chicken thighs (thinly sliced)
- 4 tbsp water (+ extra as needed to boil pumpkin)
- 1 tbsp oyster sauce
- 1/2 tbsp fish sauce
- 2 tsp sugar
- 14 oz pumpkin (sliced into bite-sized pieces)
- 1 handful sweet basil
Instructions
- 1
Boil the pumpkin until just fork-tender. Don’t overcook. Drain and set aside.
- 2
In a small bowl, mix together the fish sauce, oyster sauce, water, and sugar to make your stir-fry sauce.
- 3
Pound garlic and chilies with a mortar and pestle until roughly crushed.
- 4
Heat oil in a wok. Add the crushed garlic and chilies. Sauté until fragrant.
- 5
Add the sliced chicken and stir-fry until no longer pink.
- 6
Pour in the sauce. Simmer until the chicken is cooked through and coated.
- 7
Add the boiled pumpkin. Gently stir to combine without breaking the pieces.
- 8
Turn off the heat and stir in fresh sweet basil. Serve hot with rice.