Chicken and Pumpkin Stir Fry


Nutritional Facts:

Gluten-free tick Low FODMAPS tick Dairy-free tick Nut-free tick Egg-free tick Wheat-freetick


Serves 4

  • 339 cals | 7g fat - per serve
  • 40g protein | 26g carbs | 4g fibre - per serve


  • 500g skinless, boneless chicken breast, cut into strips
  • 2 carrots, cut into matchsticks
  • 1 bunch bok choy, chopped
  • 1 cup pumpkin
  • 2 tbsp. chives, chopped finely
  • 2 tbsp. gluten free soy sauce
  • 1 red chili, deseeded and chopped finely
  • Juice of a lemon
  • 1 tsp. brown sugar
  • 1 tsp. sesame oil
  • 1 1/3 cup cooked brown rice


  1. Get your rice on the go before starting this recipe
  2. Steam the pumpkin and carrot in the microwave for four minutes, then set aside.
  3. Heat sesame oil in a pan over a medium to high heat and add chives and chicken.
  4. When the chicken is browned add the carrots and pumpkin stir frying for a couple of minutes, then stir through the bok choy.
  5. Add the soy, lemon, sugar, chilli and season to taste.
  6. Add a dash of water to the pan if you feel it needs it.
  7. Serve with 1/3 cup of rice.

Susie Burrell

Please note: This blog aims to supply user-friendly nutrition information for busy people without comprising on food taste and quality but should be used as a guide only and not in place of advice from your own dietitian or medical specialist. For further information on this topic, please consult your health professional. The content of this blog, including attachments, may be privileged and confidential. Any un-authorised use of this content is expressly prohibited. Any views that are expressed in this message are those of the individual sender, except where the sender expressly, and with authority, states them to be the views of Susie Burrell Pty Ltd.
Category: Recipes

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