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Categories:
olive oil chicken onions red bell peppers green chili vegetable stock thyme cornstarch balsamic vinegar whole wheat bread
Viewed: 22 - Published at: 5 years agoIngredients
- 2 tablespoons olive oil
- 12 ounces chicken diced
- 1/2 pound spring onions trimmed and cut into pieces
- 2 red bell peppers deseeded and chopped
- 1 green chili deseeded and chopped
- 1 pound pumpkin flesh cubed
- 2 cups vegetable stock
- 5 sprigs fresh thyme leaves picked and chopped, plus extra leaves to garnish
- 1 tablespoon cornstarch mixed with 2 tbsp water to make a slurry
- 2 tablespoons balsamic vinegar
- whole wheat bread to serve
Method
- Heat 1 tbsp oil in a frying pan, add chicken and saute for 5-6 mins until lightly golden on all sides. Remove from pan and set aside.
- Heat remaining oil in a saucepan, add spring onions, peppers, green chili and pumpkin. Saute, stirring frequently, for 10 mins. Add stock, chicken and thyme. Bring to a boil, reduce heat and simmer for 10 mins. Add cornstarch slurry and cook for 2 mins. Add vinegar and season to taste. Garnish with reserved thyme leaves. Serve with bread.
