Ginger-Pumpkin Chicken Stir-Fry | 20-Minute Dinner

Cut the chicken breast fillet into thin strips. Peel the pumpkin, then cut it into thin, bite-sized slices (thin slices will sear quickly and soften in the hot wok). Slice the spring onions (set aside the green parts for serving), finely chop the garlic and ginger, and slice the chilli pepper.

In a small bowl, mix the glaze ingredients: soy sauce, honey, cornstarch, sesame oil, and 2 tablespoons of cold water until the starch and honey are completely dissolved.

Heat a wok or deep frying pan over high heat with 1 tablespoon of sunflower oil. Add the chicken strips and stir-fry for 3-4 minutes, tossing constantly, until they get a golden-brown crust and cook through. Transfer to a clean plate.