This tasty recipe calls for kecap manis, an Indonesian sweet soy sauce with a sweeter and thicker consistency than regular soy sauce.
1/4 cup) light coconut milk
2 tblsp crunchy peanut butter
2 tsp kecap manis
2 tsp light olive oil
400g chicken tenderloins
2 garlic cloves, finely chopped
2 tsp finely chopped ginger
450g peeled, deseeded pumpkin, cut into thin, 4cm pieces
1 bunch broccolini, halved lengthways
Fresh long red chilli, sliced (optional), to serve
Fresh coriander sprigs, to serve
Steamed brown basmati rice, to serve
Lime halves, to serve
Combine the coconut milk, peanut butter and kecap manis in a small jug. Set aside until required.
Heat the oil in a large wok over high heat. Add the tenderloins and cook for 3 minutes each side or until golden and just cooked through. Transfer to a plate. Set aside to cool slightly before chopping into thirds. Add the garlic and ginger to the wok. Stir-fry for 1 minute or until aromatic. Add the pumpkin and stir-fry to coat. Add 80ml (1/3 cup) water and cook, stirring occasionally, for 5 minutes or until tender. Add the broccolini and cover. Cook, stirring occasionally, for 3 minutes or until tender. Add the chicken and coconut milk mixture to the wok. Toss to coat. Simmer for 1-2 minutes or until the sauce thickens slightly. Top with chilli and coriander. Serve with rice and lime halves.