Susie Burrell’s Chicken and Pumpkin Stir-Fry

Before reaching for the takeaway menu, try this simple stir-fry for a quick and easy dinner option that is filled with veggies and healthy protein.


  • 500g skinless, boneless chicken breast, cut into strips
  • 2 carrots, cut into matchsticks
  • 1 cup pumpkin
  • 1 tsp sesame oil
  • 2 tbs chives, chopped finely
  • 1 bunch bok choy, chopped
  • 2 tbs soy sauce (gluten-free if required)
  • Juice of 1 lemon
  • 1 tsp brown sugar
  • 1 red chilli, deseeded and chopped finely
  • 1 1/3 cup cooked brown rice


Step 1.
Get your rice on the go before starting.

Step 2.
Steam the pumpkin and carrot in the microwave for four minutes, then set aside.

Step 3.
Heat sesame oil in a pan over a medium to high heat and add chives and chicken.

Step 4.
When the chicken is browned, add the carrots and pumpkin stir frying for a couple of minutes, then stir through the bok choy.

Step 5.
Add the soy, lemon, sugar, chilli and season to taste. Add a dash of water to the pan if you feel it needs it. Serve with 1/3 cup of rice.

Serves 2