Chicken, Pumpkin, Lime & Basil Stir Fry


Chicken & Pumpkin Stir Fry with a bit of basil and lime for taste. It’s quick (slides in bang on 30 minutes), cheap and cheerful and mild enough in flavour for the whole family to enjoy. I serve it up with brown rice (to keep it quick I do sometimes cheat with the partially cooked packet rice but take it out of the packet and into a bowl to microwave, not sure about that plastic packaging in the microwave at all) but noodles or your favourite rice will all go well.

There’s no story behind this one, I just made it for the “Quick, What’s for Dinner Tonight?” series I’ve got going on because, it’s quick and it’s for dinner! Here’s the recipe!

Chicken, Pumpkin, Lime & Basil Stir Fry


  • 1 1/2 Tbsp olive oil
  • 400 g pumpkin (my fave is butternut but whatever you like) cut into 2 cm cubes
  • 1 cm piece of ginger grated
  • 1 garlic clove crushed
  • 500 g chicken stir fry strips or tenderloins
  • 1/2 red capsicum
  • 1 zucchini, cut into thin strips
  • 1/2 head broccoli cut into small florets
  • 1/2 C fresh basil leaves
  • 2 Tbsp soy sauce (or tamari)
  • 1 1/2 Tbsp fish sauce
  • 1 tsp raw caster sugar or brown sugar
  • 2 limes


  1. Prepare rice (or noodles) as per packet instructions
  2. In a wok or large frying pan heat half the oil and add the pumpkin and cook for about 5 minutes until just tender.
  3. Add the garlic, ginger, capsicum, zucchini and broccoli. Stir fry for 5 minutes (until tender) and transfer to a bowl (cover to keep warm).
  4. Add the remaining oil and then add the chicken cooking for 4 - 5 minutes until browned. Add half the basil and stir fry 1 minute then put the vegetables back in.
  5. Add the soy, fish sauce, sugar and juice of 1 lime and toss through to coat.
  6. Serve in bowls over the bed of rice or noodles and scatter with remaining basil leaves.

Will you try it?  Will all your family eat it?  Mine will pick out the basil leaves and probably the capsicum too!


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