Savory Baked Pumpkin with Chicken & Mushrooms
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Savory Baked Pumpkin with Chicken & Mushrooms
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| Servings |
| 4people |
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Ingredients
- 1 sugar pumpkinabout 3 lbs
- 3tbsp rice wine
- 1/2tsp Chinese five-spice powder
Sauce
- 2tbsp premium soy sauce
- 1tsp sesame oil
- 1tbsp oyster-flavored sauce
- 1/2tsp chili sauce
- 2tbsp cooking oil
- 8oz boneless skinless chicken breast (thinly sliced)
- 1/2 yellow onionthinly sliced
- 6 fresh shiitake mushroomsthinly sliced
- 2tsp cornstarch mixed with 4water
Instructions
- Preheat oven to 375 degrees F. Cut off top of pumpkin, scoop out seeds and a portion of pumpkin flesh (to make room for filling). Set aside pumpkin top.
- Rub inside of pumpkin with wine and Chinese five-spice powder. Place pumpkin on a parchment-lined baking sheet. Bake in pre-heated oven until pumpkin is almost cooked, 30 – 40 minutes.
- While pumpkin is baking, combine sauce ingredients in a small bowl; set aside.
- Remove pumpkin from oven. Reduce heat to 350 degrees F.
- Heat a wok or stir-fry pan over medium-high heat until hot. Add oil, swirling to coat sides. Add chicken; stir fry for 1 minute. Add onion and mushrooms; stir-fry for 2 minutes. Stir in sauce; mix well. Add cornstarch solution; cook, stirring, until slightly thickened.
- Spoon stir-fry mixture into pumpkin. Add the top, return pumpkin to 350 degree F. oven. Bake until pumpkin is tender, about 25 minutes.
Recipe Notes
© Yan Can Cook, Inc. 2022