A gift for new customers
Tap the coupon – we'll add the discount for your first order straight to your basket.
Valid for your first order.
Autumn Pumpkin & Chicken Wok | Crisp & Tender in 15 Min.
(0)
15 min
Quick
Knuspr-Küche
Ein aromatischer Herbst-Hit aus dem Wok: Zartes Hähnchenbrustfilet und nussiger Hokkaido-Kürbis treffen auf frischen Ingwer, Knoblauch und eine samtige Wok-Sauce. In nur 15 Minuten dampfend heiß auf dem Tisch!
Ingredients
Preparation method
Preparation & Marinating
Pat the chicken breast fillet dry and cut into bite-sized strips, about 1 cm thick. Mix in a bowl with 1 tsp cornstarch, 1 tbsp soy sauce, and 1 tsp vegetable oil and let marinate for about 5 to 10 minutes (classic velveting for velvety-tender wok meat).
Wash the Hokkaido pumpkin thoroughly, cut in half, remove the seeds, and cut the flesh along with the skin into thin, bite-sized wedges (about 3–4 mm thick so they cook quickly in the wok). Peel and finely chop the garlic and ginger. Wash the spring onions and slice diagonally into rings, separating the white parts from the tender green tops.
For the wok sauce, whisk together the remaining soy sauce (2 tbsp), oyster sauce, brown cane sugar, the remaining 1 tsp cornstarch, dark sesame oil, and 50 ml cold water in a small bowl until smooth.
Chef's tip
Tender-crisp pumpkin: Since the skin of the Hokkaido pumpkin is edible and rich in nutrients, it does not need to be peeled. Simply cut it into thin wedges or strips - that way it caramelizes wonderfully on the outside in the hot wok and turns out perfectly tender on the inside.
Perfect velveting: The pre-marinade of cornstarch, soy sauce, and a little oil seals the poultry and ensures that the chicken strips stay wonderfully juicy over extremely high wok heat.
30 min
Under an hour
