One of the vegetables that I find to be very versatile during this season, is the butternut. There is usually an abundance of varieties of pumpkins and squashes – which is your favourite?
It is the Year of the Rooster, according to the lunar calendar, and what better way to celebrate this festival, than with a chicken recipe. Happy New Year!
I have paired chicken breast and butternut, but you could probably try this with other lean meat.
Prep time: 10 minutes
Cooking time: 20-25 minutes
- 1 small red onion, finely chopped
- 1 clove of garlic, fine chopped
- 200g butternut, cut into chunks
- 2-3 chicken breasts, skinless and boneless; diced
- Olive oil, for frying
- 1/2 cup of liquid chicken broth
- salt and pepper, for flavouring
- spring onion, for garnishing
- Peel and chop up the butternut
- Peel the onion and garlic and chop finely
- Cut the chicken breast into bite sized pieces
- Heat the olive oil (about 2 tablespoons) in a frying pan or wok
- Place the chicken pieces into the oil and fry until tender
- Add the onion and garlic and fry until translucent
- Next add the salt and pepper
- Place the butternut and chicken broth into the pan/wok
- Cover with a lid and simmer for about 10 minutes until the butternut is soft, but not mushy
- Once cooked, remove from heat and place into a serving dish
- Garnish with spring onion and serve over rice, pasta or quinoa