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.
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.
Calories: 519kcal | Carbohydrates: 24g | Protein: 18g | Fat: 41g | Saturated Fat: 6g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 23g | Trans Fat: 0.2g | Cholesterol: 58mg | Sodium: 1279mg | Potassium: 881mg | Fiber: 2g | Sugar: 12g | Vitamin A: 10620IU | Vitamin C: 143mg | Calcium: 66mg | Iron: 3mg
