# Thai Chicken and Pumpkin Stir-Fry (Pad Faktong)

Cuisine: thai · Time: 30 minutes · Servings: 2

## Ingredients

- 2 tbsp oil
- 2 cloves garlic
- 2  chilies (adjust to taste)
- 7 oz boneless chicken thighs (thinly sliced)
- 4 tbsp water (+ extra as needed to boil pumpkin)
- 1 tbsp oyster sauce
- 1/2 tbsp fish sauce
- 2 tsp sugar
- 14 oz pumpkin (sliced into bite-sized pieces)
- 1 handful sweet basil

## Steps

1. Boil the pumpkin until just fork-tender. Don’t overcook. Drain and set aside.
2. In a small bowl, mix together the fish sauce, oyster sauce, water, and sugar to make your stir-fry sauce.
3. Pound garlic and chilies with a mortar and pestle until roughly crushed.
4. Heat oil in a wok. Add the crushed garlic and chilies. Sauté until fragrant.
5. Add the sliced chicken and stir-fry until no longer pink.
6. Pour in the sauce. Simmer until the chicken is cooked through and coated.
7. Add the boiled pumpkin. Gently stir to combine without breaking the pieces.
8. Turn off the heat and stir in fresh sweet basil. Serve hot with rice.

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Source: hungryinthailand — https://hungryinthailand.com/chicken-and-pumpkin-stir-fry/
Page: https://findfood.fun/vi/recipes/6350
Language: en (requested translation unavailable)