Chinese Pumpkin & Chicken Stirfry with Chilli & Basil

Its almost Halloween and this year is going to be scarier than most as I’m off to stay at St Briavels castle with some friends. I suggest you google it in order to feel my pain – it’s reportedly the most haunted castle in the UK. EEEEK.. so, for now, lets stay off ghostly talk and focus on something still seasonal but much nicer – pumpkin! 

My pumpkin carving skills are a bit crap but hopefully my pumpkin cooking skills are ok. I feel like it’s one of those rare vegetables which still has a ‘season’ – sadly these days you seem to be able to walk into any supermarket and pick anything and everything up at any time of year. Pumpkin and Asparagus both spring to mind as vegetables which have avoided that fate! 

So… as we head into pumpkin season, I was very pleased that the lovely folk from Lee Kum Kee asked me to come up with a dish in time for Halloween and after some thought, I went for a chicken and pumpkin stir fry jazzed up with their oyster and soy sauces, fresh basil and green chillies. And as an extra bonus, if you were to eat this at Halloween, the sheer amount of garlic in this dish will be sure to keep the Vampires away! 

Ingredients, serves 2

  • 2 chicken breasts cut into thin strips 
  • 300g peeled & diced pumpkin (small dice) 
  • Half a large onion, thinly sliced
  • 4 garlic cloves, thinly sliced
  • 50ml chicken stock
  • 1 1/4 tbsp Lee Kum Kee double deluxe soy sauce 
  • 1 tsp Lee Kum Kee premium oyster sauce 
  • 3/4 tbsp honey 
  • 1 large handful of basil – some torn, some whole leaves 
  • 1 – 2 green chillies, de-seeded & sliced (use more or less depending on how spicy you want it!)
  • This is quick work so start by preparing everything & have it all ready to go before you put the heat under the wok.
  • Pour half the stock into a hot wok and add the onions, garlic and chillies. allow to cook for a couple of mins until starting to brown (careful not to let them burn).
  • If the wok is drying out, add a splash of sesame oil and then throw in the pumpkin along with the rest of the stock. Stir for around 3-4 mins until the pumpkin starts to soften
  • Make a well in the middle of the wok and add the chicken. Turn the heat up high and stir fry for a minute before adding the oyster sauce, soy sauce and honey. Turn the heat down and stir until the chicken is cooked. The sauces will combine to make a syrupy juice which will coat the chicken and pumpkin! 
  • One last final stir and serve, sprinkled with the basil. Serve with rice or noodles – or if you’re like us, just scoff it for a light lunch.

I’m sure you’ll agree this makes a nice change from pumpkin soup! And if you can’y get pumpkin, squash will work just as well. Lee Kum Kee make a whole range of Chinese and Asian sauces but they specialise in Oyster sauce. You can pick up their products in lots of main supermarkets and also in Chinese supermarkets. Look out for them at the upcoming BBC Good Food Show Winter at the London Olympia in November too! 

*This is a sponsored post. I was asked to produce a pumpkin recipe by Lee Kum Kee as part of their wider Halloween blog campaign.* 


  1. 18th October 2014 / 10:39 am

    oooh , what a lovely idea! Was the pumpkin flavourful? I find those pumpkins rather bland?… I love a good scare too, enjoy yourself..

  2. 20th October 2014 / 4:14 pm

    Thanks Dom! I agree that a more exotic pumpkin would give more flavour but I wanted to do something easily accessible to people. The garlic and chilli are big hitters in this dish so I found that the pumpkin worked fine although I'll definitely recreate with butternut squash too! 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *