Sweet Pumpkin and Tender Chicken Breast Stir-fry with Cheese
Sweet Pumpkin and Tender Chicken Breast Stir-fry with Cheese
Flavorful Stir-fry of Aged Pumpkin, Chicken Breast, and Savory Cheese
I had some aged pumpkin left after making kimchi and wondered what to cook with it. I decided to stir-fry it with chicken breast, and it turned out to be delicious! The sweetness of the pumpkin, the mildness of the chicken, and the savory cheese make this a wonderful dish that the whole family can enjoy. It’s perfect as a side dish for rice or a snack for kids!
Main Ingredients- 4 Chicken breasts (choose fresh and tender ones)
- Aged pumpkin (cut into bite-sized pieces)
- Carrot (thinly julienned)
- Onion (thinly julienned)
- Butter (for flavor)
- Cooking oil (for stir-frying)
- Mozzarella cheese (generous amount, to taste)
Spicy and Sweet Seasoning- 2 Tbsp Gochugaru (Korean chili flakes – adjust to your spice preference)
- 1 Tbsp Gochujang (Korean chili paste – adds umami)
- 5 Tbsp Soy sauce (for basic seasoning)
- 4 Tbsp Plum extract (for sweetness and tanginess)
- 1 Tbsp Yuzu tea concentrate (adds a refreshing aroma, optional)
- 1 Tbsp Minced garlic (enhances flavor)
- 2 Tbsp Gochugaru (Korean chili flakes – adjust to your spice preference)
- 1 Tbsp Gochujang (Korean chili paste – adds umami)
- 5 Tbsp Soy sauce (for basic seasoning)
- 4 Tbsp Plum extract (for sweetness and tanginess)
- 1 Tbsp Yuzu tea concentrate (adds a refreshing aroma, optional)
- 1 Tbsp Minced garlic (enhances flavor)
Cooking Instructions
Step 1
To start, soak the chicken breasts in rice water for about 10 minutes. This helps remove any gamey smell and makes them more tender. After soaking, rinse them, pat them dry, and cut them into bite-sized pieces. Season them with a pinch of salt, pepper, and a little minced garlic for 10 minutes to enhance the flavor.
Step 2
Peel and deseed the aged pumpkin, then cut it into manageable pieces (about 1-2 cm thick). Lightly salt the cut pumpkin pieces and let them sit for 10 minutes. This will help draw out moisture and improve the texture. Gently pat them dry before cooking.
Step 3
In a bowl, combine all the seasoning ingredients: gochugaru, gochujang, soy sauce, plum extract, yuzu tea concentrate (if using), and minced garlic. Mix them well to create a delicious seasoning paste.
Step 4
Thinly julienne the onion and carrots. Cutting them into similar lengths will ensure they cook evenly with the other ingredients.
Step 5
Heat cooking oil in a pan over medium-high heat. Add the julienned carrots and the cut pumpkin first and stir-fry until they are slightly softened but still have a bit of bite. Be careful not to overcook them, as they can become mushy.
Step 6
Push the pumpkin and carrots to one side of the pan. Add the seasoned chicken breast to the empty space and stir-fry until the chicken turns opaque. Break up the chicken pieces as they cook to ensure even cooking.
Step 7
When the chicken is almost cooked through, add a knob of butter. The butter will add richness and make the chicken even more moist. Stir gently to combine and cook for another minute until the butter is fully melted and incorporated.
Step 8
Now, pour all of the prepared spicy and sweet seasoning paste into the pan.
Step 9
Stir-fry everything together over high heat, ensuring the sauce coats all the ingredients evenly. Keep stirring to prevent the sauce from burning. The goal is a glossy finish.
Step 10
This dish is incredibly delicious served over a bowl of rice! The sweetness of the aged pumpkin and the savory, spicy sauce make it a true rice thief.
Step 11
If you have children, or just love cheese, sprinkle a generous amount of mozzarella cheese over the top at this stage. The cheese will melt into a gooey, delicious layer.
Step 12
Cover the pan with a lid to melt the cheese, or cook on low heat for a few more minutes until the cheese is fully melted and stretchy. Enjoy your wonderfully delicious aged pumpkin and chicken breast stir-fry!
