Halloween Wok: Spicy Chicken with Pumpkin and Black Sesame

A quick wok dish with tender chicken, sweet and savory Hokkaido pumpkin and crispy peanuts, finished with black sesame and chili for real Halloween spirit. The orange pumpkin and dark sesame seeds make this dish the autumn highlight for spooky parties.

By yumbelo · 2 servings · 35 minutes

Ingredients

• 300 g chicken breast fillet
• 300 g Hokkaido pumpkin
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sugar
• 1 tsp cornstarch
• 2 pc garlic cloves
• 10 g ginger
• 3 pc dried red chilies
• 2 pc spring onions
• 30 g peanuts, unsalted
• 1 tbsp black sesame seeds
• 2 tbsp cooking oil

Method

1. Cut the chicken breast fillet into thin strips, mix with 1 tbsp soy sauce and the cornstarch, and let it rest for 10 minutes.
2. Cut the pumpkin, skin on, into roughly 1 cm cubes, finely chop the garlic and ginger, slice the spring onions into rings, and halve and deseed the chilies.
3. Stir the remaining soy sauce together with the rice vinegar and sugar in a small bowl.
4. Heat 1 tbsp cooking oil in the wok over high heat, toast the peanuts in it for 1 to 2 minutes, then remove and set aside.
5. Heat the remaining oil in the wok, sear the chicken in batches over high heat until golden brown, then remove.
6. Fry the pumpkin cubes in the wok for 5 to 6 minutes until slightly soft but still firm to the bite. Add the garlic, ginger and chilies and fry for 30 seconds more.
7. Return the chicken to the wok, pour the soy mixture over it and stir while reducing for 1 to 2 minutes until everything is glossy.
8. Sprinkle with spring onions, peanuts and black sesame seeds and serve immediately.