In this article you will discover a recipe for pumpkin stuffed with chicken in tomato sauce, in the oven, presented with step-by-step images, list of ingredients and how to prepare a tasty and seasonal food.
This delicious dish, pumpkin stuffed with chicken in tomato sauce, in the oven, is related in taste and flavor to another recipe for pumpkin published some time ago, the wonderful pumpkin “parmesan” – layers of fine slices of pumpkin alternating with cheese and tomato sauce. This time, I added some meat to the list of ingredients. I used minced chicken and obviously the food can be made with other types of meat. My recommendation would be to use some lean meat (maybe veal) to get a light calorie-friendly dish. After all, it’s summer and we really don’t need very consistent dishes, instead we can enjoy very fragrant dishes.
The recipe is not complicated, it does not have too long a preparation time and the result is absolutely delightful. My husband, who is more impressed by a good steak than a pumpkin, devoured half a tray. That says a lot.
Other recipes with pumpkin in the same note, which I recommend with all confidence, would be the delicious pumpkin pudding with cheese but also the appetizer tart with pumpkin and goat cheese. But I don’t want to distract you too much from the subject, today it’s about pumpkins stuffed with chicken in tomato sauce, let’s get to work!Print
CHICKEN ZUCCHINI STIR FRY
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 1 1x
- Category: Dinner, Lunch, Chicken
- Method: Main Course
- Cuisine: Asian
- 1/4 cup low sodium soy sauce or use gf soy sauce*
- 1 cup chicken broth*
- 1 tablespoon cornstarch
- 2 tablespoons mirin
- 1 tablespoon sugar
- 2 teaspoons sesame oil
- 1 tablespoon canola oil divided
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1 pound chicken breast, sliced very thinly
- 2 cups zucchini, cut 1/4 inch thick half moons (from 1 large zucchini)
- sesame seeds and scallion for garnish, if desired
In a large bowl add the soy sauce, chicken broth, cornstarch, mirin, sugar, and sesame oil and whisk until everything is completely dissolved.
In a large skillet add one teaspoon canola oil on medium high heat and cook half the chicken until just cooked through, about 2-3 minutes on each side. Set aside on a plate.
Repeat with the second half of the chicken and an additional teaspoon of oil. Remove the chicken to the plate.
Add in the remaining 1 teaspoon oil, garlic and ginger and cook for 30-45 seconds until very fragrant but not browned.
Stir the garlic and ginger well and add in the sauce, whisking well. Cook the sauce 1 minute, then add in the zucchini and cook for 2 minutes more, until thickened and the zucchini is tender crisp. Remove from heat, add in the chicken and stir well to coat. Garnish with sesame seeds and scallions if desired.
- Serving Size: 4
- Calories: 242kcal
Keywords: chicken and zucchini