This easy Thai chicken and pumpkin stir-fry is ready in just 30 minutes and tastes just like something you’d order at a Thai restaurant. It’s full of flavor from a savory-sweet sauce and fresh basil, and it’s healthy too!
Got extra pumpkin? You’ll also love this pumpkin curry and my favorite kabocha squash curry.
How to prepare pumpkin for stir-fry
- Remove the skin if it’s thick. Kabocha squash doesn’t always need peeling.
- Scoop out the seeds with a spoon and discard or save for roasting.
- Slice into even pieces so they cook evenly in the wok.
- Boil the pumpkin just until fork-tender but not too soft.
- Drain well before cooking so the it sears properly instead of steaming.
Ingredient notes
Pick up all the ingredients at your local Asian grocery store or market. For exact measurements, scroll down to the recipe card at the end of this post!
- Pumpkin – Use Thai pumpkin or kabocha squash, and slice it into evenly sized bite-sized pieces so it cooks evenly and keeps its shape.
- Water – Needed to briefly boil the pumpkin so it softens before stir-frying.
- Chicken – Boneless chicken thighs are juicier, but chicken breast works if you prefer leaner meat.
- Oyster sauce – Adds rich flavor and depth to the stir-fry sauce.
- Fish sauce – For saltiness and umami. I use Megachef brand.
- White sugar
- Sweet basil – Thai basil adds a fragrant, peppery finish; regular basil can be used if needed.
- Garlic
- Chilies – Adjust to taste for heat. I use Thai Jinda chili.
- Oil – Use a high-heat oil like vegetable oil or canola oil for the best stir-frying results.
How to stir-fry pumpkin
Step 1: Bring a pot of water to a boil and cook the bite-sized pumpkin pieces until just fork-tender. It should still hold its shape, make sure not to overcook! Set aside to drain.
Step 2: In a small bowl, mix together the stir-fry sauce using fish sauce, oyster sauce, water, and sugar. Set it aside.
Step 3: Pound garlic and chilies using a mortar and pestle until roughly crushed.
Step 4: Heat oil in a wok. Add the crushed garlic and chili mixture and sauté until fragrant.
Step 5: Add the sliced chicken thighs and stir-fry until it’s no longer pink.
Step 6: Pour in the pre-mixed sauce. Let it simmer with the chicken for a couple of minutes until the flavors combine and the chicken is cooked.
Step 7: Toss in the boiled pumpkin and gently mix everything together so the pumpkin absorbs the sauce but doesn’t break apart.
Step 8: Turn off the heat and stir in a handful of fresh sweet basil. Serve hot with steamed jasmine rice.
More Thai stir-fry recipes you’ll love
Made this Thai chicken and pumpkin recipe? Let me know by leaving a star rating and a comment below! Also follow me on Facebook, Instagram, and Pinterest!
Thai Chicken and Pumpkin Stir-Fry (Pad Faktong)
Equipment
- Cutting board and sharp knife
- Small bowl
- Steaming pot
- Colander
- Wok or large nonstick skillet
- spatula
Ingredients
- 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
- Boil the pumpkin until just fork-tender. Don’t overcook. Drain and set aside.
- In a small bowl, mix together the fish sauce, oyster sauce, water, and sugar to make your stir-fry sauce.
- Pound garlic and chilies with a mortar and pestle until roughly crushed.
- Heat oil in a wok. Add the crushed garlic and chilies. Sauté until fragrant.
- Add the sliced chicken and stir-fry until no longer pink.
- Pour in the sauce. Simmer until the chicken is cooked through and coated.
- Add the boiled pumpkin. Gently stir to combine without breaking the pieces.
- Turn off the heat and stir in fresh sweet basil. Serve hot with rice.
Notes
- Use the nutrition card in this recipe as a guideline.
