Can I make Thai Chicken and Pumpkin Stir-Fry vegetarian or vegan?

Absolutely, Thai Chicken and Pumpkin Stir-Fry adapts easily for vegetarian or vegan diets. To make it vegetarian, replace the chicken with firm tofu or tempeh, both of which hold their shape well in the wok. For the sauces, substitute vegan oyster sauce made from mushrooms and use soy sauce or tamari instead of fish sauce. The pumpkin provides natural sweetness and texture, and the basil gives it a fresh, aromatic finish. The result is a plant-based Thai Chicken and Pumpkin Stir-Fry that keeps the same vibrant taste and comforting feel as the original. If you serve it over steamed rice, it makes a complete and hearty vegan meal that everyone can enjoy.

How spicy is Thai Chicken and Pumpkin Stir-Fry, and can I make it mild?

Thai Chicken and Pumpkin Stir-Fry can be as spicy or mild as you like. Traditional versions use Thai bird’s eye chilies, which are quite hot, but you can easily reduce the spice by using one chili or switching to a mild variety like red Fresno or jalapeño. The key is keeping the garlic and chili base, which gives the dish its character. If you prefer no heat at all, skip the chilies and add a small pinch of black pepper for depth. The sauce of fish sauce, oyster sauce, and sugar still delivers plenty of flavor. The beauty of Thai Chicken and Pumpkin Stir-Fry is that you are always in control of the balance. Whether you want a bold, fiery dish or something gentle and kid-friendly, it will still taste authentic and delicious.

What kind of chicken works best for Thai Chicken and Pumpkin Stir-Fry?

The best cut for Thai Chicken and Pumpkin Stir-Fry is boneless chicken thighs. They stay juicy even under high heat, and they absorb the sauce beautifully. You can use chicken breast if that is what you have, but make sure to slice it thinly and cook it quickly to avoid dryness. Some cooks even use leftover rotisserie chicken for a faster version. The flavor of Thai Chicken and Pumpkin Stir-Fry depends on that tender texture, so thighs are my go-to every time. The dark meat creates a richer, fuller taste that pairs perfectly with the sweetness of the pumpkin.

Can I use other types of squash instead of pumpkin in Thai Chicken and Pumpkin Stir-Fry?

Yes, you can easily swap pumpkin for other types of squash when making Thai Chicken and Pumpkin Stir-Fry. Kabocha squash, butternut squash, or even delicata squash all work beautifully. Kabocha is especially close to Thai pumpkin in texture, which holds up perfectly during stir frying. The key is to slice the squash into bite-sized pieces and parboil them just until tender. Once you add them to the wok, they soak up the savory sauce just like pumpkin does. The result is still a flavorful, balanced Thai Chicken and Pumpkin Stir-Fry that captures the harmony of sweet and spicy.

Thai Chicken and Pumpkin Stir-Fry | Delicious Thai Comfort

Description

Thai Chicken and Pumpkin Stir-Fry is a quick and flavorful Thai comfort dish made with tender chicken thighs, golden pumpkin, garlic, chilies, and sweet basil in a savory oyster and fish sauce glaze. It’s a perfect weeknight meal that balances sweet, salty, and spicy flavors in every bite.

Ingredients

Scale

2 tbsp oil
2 cloves garlic
2 chilies, adjust to taste
7 oz boneless chicken thighs, thinly sliced
4 tbsp water, plus extra as needed to boil pumpkin
1 tbsp oyster sauce
1/2 tbsp fish sauce
2 tsp sugar
14 oz pumpkin, sliced into bite-sized pieces
1 handful sweet basil

Instructions

Boil the pumpkin until just fork-tender, do not overcook. Drain and set aside.
In a small bowl, mix together fish sauce, oyster sauce, water, and sugar to make the stir-fry sauce.
Pound garlic and chilies with a mortar and pestle until roughly crushed.
Heat oil in a wok. Add the crushed garlic and chilies, then sauté until fragrant.
Add the sliced chicken and stir-fry until no longer pink.
Pour in the sauce and simmer until the chicken is cooked through and coated.
Add the boiled pumpkin and gently stir to combine without breaking the pieces.
Turn off the heat and stir in fresh sweet basil. Serve hot with rice.

Notes

Do not overboil the pumpkin or it will become mushy when stir-fried.
Use Thai basil for authentic flavor, but regular basil can work in a pinch.
Adjust the number of chilies based on your spice tolerance.
For a richer sauce, add a splash of oyster sauce or a drizzle of honey.
Serve immediately to enjoy the fresh basil aroma.

Nutrition

Serving Size: 1 plate (about 1 1/2 cups)
Calories: 450
Sugar: 8g
Sodium: 980mg
Fat: 18g
Saturated Fat: 4g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 5g
Protein: 30g
Cholesterol: 95mg

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