|Energy (KJ) 2617||31%|
|Energy (Kcal) 623||31%|
|Saturated Fat 4.2g||21%|
|Total Sugars 7.2g||8%|
Cook the potatoes in salted boiling water for 2-3 minutes, drain and leave to cool.
Heat a wok over a high heat. Add the oils, fry the chicken until it starts to colour. Add the garlic, chilli, ginger and continue cooking for a couple more minutes, stirring as the chicken is cooking.
Add the egg and scramble into the chicken. Add the potatoes and beansprouts and again continue to fry giving the dish a good old toss so all the ingredients are mixed up.
Just before serving add the spring onions, soy, fish sauce if using and give one last toss before tipping onto a plate. Garnish with chopped coriander and peanuts.
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1 large Smooth potato, such as Desiree, peeled and cut into matchsticks
1 small chicken breast, thinly sliced
2 garlic cloves, sliced
½ red chili, de-seeded and finely chopped
1tsp chopped fresh ginger
1 medium egg, beaten
2 spring onions, finely sliced
1tsp fresh chopped coriander
1tbsp soy sauce
A dash of fish sauce (only if you have it)
5g peanuts, chopped
1tsp sesame oil
1tbsp sunflower oil
Serious flavours and colours make this an impressive dish to serve for brunch with friends - give it a go!
Adding the beef into the Lyonnaise makes this dish so simple to make, plus it saves on the washing up!
Why not put the leftovers from your roast chicken to use? This is a really tasty dish that can be frozen and brought out whenever you need a warming boost.