One Pan Chicken and Miso Pumpkin Stir-fry


I’m so excited to share this recipe with you! It was a taste sensation and really was so easy. I loved using chicken mince as it cooks so fast (i’m all for this haha), however, feel free to use chicken breast or tenders! Or, if you want to make this meal vegetarian, swap the chicken to tofu or tempeh!

Please let me know if you like it! Any feedback, comments or suggestions can be made in the comments below - would love to hear what you think!

One Pan Chicken and Pumpkin Miso Stir-fry

Serves: 2

Time: 20 minutes


  • 1/4 butternut pumpkin, cut into small cubes

  • 1.5 tbsp organic butter

  • 2 tbsp white miso paste

  • 1/2 tsp stevia

  • 1 tbsp sesame seeds (toasted)

  • 1 large bunch coriander leaves

  • 250g free range chicken mince

  • 1 tsp sesame oil

  • 4 tbsp tamari

  • 1 tbsp grated ginger (or 1 tsp ground ginger)

  • 2 crushed garlic cloves (or 1-2 tsp garlic powder)

  • 1/2 tsp chili powder or flakes

  • 1 tsp lemongrass paste

  • 1/2 large head broccoli, cut into very small bite sized pieces

  • 1 cup bean shoots

  • 2 bunches bok choy

  • 1 lime


  1. Place pumpkin cubes in a large bowl.

  2. Melt butter in a small pan or bowl in the microwave, whisk in miso paste and stevia until well combined.

  3. Pour the miso butter over pumpkin and mix to coat all of the pumpkin well.

  4. Heat a large wok over medium - high heat. Place pumpkin in the wok so that it's all evenly spread out and fry for about 5 minutes. Flip the cubes over and continue to fry for another 5 minutes until softened and browned. Then transfer back to the bowl and set aside, keeping the wok on.

  5. Throw the chicken mince into the wok with a light spray of coconut oil, 1 tsp sesame oil, grated ginger, lemongrass and crushed garlic, use a spoon or spatula to break it all up evenly so that's decided into little pieces, not all in chunks! Then, leave to cook for a few minutes. Add in the tamari, chili and a handful of lemongrass and stir. Then, add in the broccoli and stir to combine.

  6. Meanwhile, steam the bok choy for 2 minutes.

  7. Once the broccoli has softened and is vibrant and green in colour, throw back in the pumpkin and bean shoots! Stir till it's all combined. Then, taste and add any extra flavours you like! (More tamari, ginger, garlic, chili, salt, pepper etc). You can even just use garlic and ginger powder! I always do this.

  8. Serve half (as this serves 2) alongside the bok choy and garnish with more coriander & a squeeze of lime and sprinkle with sesame seeds.


Calories: 474 kcal

Protein: 38 g

Fat: 23 g

Carbs: 23 g

Who’s keen to get cooking? Lot’s of the ingredients are pantry staples, so don’t get overwhelmed by the long ingredients list! I always recommend to keep them at home so you can whip up asian delights easily.

Want to download a printable list of my pantry staples?

Want a greater selection of recipes, carefully constructed into a calorie controlled 3 week plan? You’ll want to jump on board with one of my eBooks if you haven’t already! Thousands of women around Australia are slimming down and losing the bloat with minimal hunger.


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