Chinese Chicken & Potato Stir-fry

Chinese Chicken & Potato Stir-fry
Prep in Prep in:
15 mins
Cook in Cook in:
15 mins
Serves Serves:
2
Per Serving %RI
KCAL 653 32%
Fat 26.1g 37%
Sat Fat 4.9g 24%
Sugar 13.1g 14%
Salt 2.2g 36%

Method

Place the raw, shredded potatoes into a large bowl and cover with cold water. Leave for at least 10 minutes to allow removal of excessive starch (30 minutes would be ideal if time allows).

Then, rinse the potato under cold water before draining in a colander and drying by wrapping in a tea towel. Set aside.

Heat the groundnut oil in a wok or large non-stick saucepan. Add the cashews and cook for 30 seconds until they colour. Remove with a slotted spoon and set aside. Next add the chicken and cook for a minute each side until cooked through, then remove from the pan. Add more groundnut oil if necessary, wait until it heats, then add the veg to the pan, cooking until it softens, for about 3 minutes.

Add 1tbsp soy sauce, along with the chicken and cashew and toss to coat. Remove everything from the pan. Add the potatoes and chilli to the pan and stir constantly for 3 minutes until the potatoes are cooked but still retain their bite. Add the sauce and cook for another 2 minutes.

Serve the potatoes as a base with the other ingredients on top.

TIP Make sure you have all the components of this dish ready before you begin cooking

Ingredients

400g Maris Piper potatoes, peeled and shredded into long strips with a mandolin or julienne peeler

1tbsp groundnut oil (or another flavourless oil e.g. sunflower or vegetable oil)

2 chicken breasts, sliced into strips

50g cashews (optional)

1 onion, cut into thin wedges

100g tenderstem broccoli, halved or quartered lengthways

1 red pepper, thinly sliced

1tbsp light soy sauce

1 chilli, finely chopped

For the sauce

2tbsp rice vinegar

1tbsp sesame oil

¼tsp fine salt

400g Maris Piper potatoes, peeled and shredded into long strips with a mandolin or julienne peeler 1tbsp groundnut oil (or another flavourless oil e.g. sunflower or vegetable oil) 2 chicken breasts, sliced into strips 50g cashews (optional) 1 onion, cut into thin wedges 100g tenderstem broccoli, halved or quartered lengthways 1 red pepper, thinly sliced 1tbsp light soy sauce 1 chilli, finely chopped For the sauce 2tbsp rice vinegar 1tbsp sesame oil ¼tsp fine salt

You may also like

Creamy Cider Pork Chops with Sautéed Rosemary Potatoes

Creamy Cider Pork Chops with Sautéed Rosemary Potatoes

Creamy Cider Pork Chops with Sautéed Rosemary Potatoes

Indulge yourself with these deliciously creamy cider pork chops. Serve on a bed of sauteed rosemary potatoes for a fabulous mid-week meal.

  • Prep in: 10 mins
  • Cook in: 30 mins
Spiralized Potato Salad

Spiralized Potato Salad Recipe

Spiralizing a potato makes it quicker to cook, and adds a fun twist to your dish.  This light salad looks and tastes great!

  • Prep in: 10 mins
  • Cook in: 10 mins
Thai chicken and potato curry recipe

Low fat

High protein

Thai Chicken and Potato Curry

This recipe is a Thai twist on a classic curry, giving a kick with a little bit of spice! Perfect for those looking for a healthy curry.

  • Cook in: 25 mins
Chicken and Potato Fricassee Recipe

Chicken and Potato Fricassee Recipe

Make use of the new season crop to create this deliciously fresh and light dish.

  • Prep in: 10 mins
  • Cook in: 20 mins
ADHB logo

This campaign was originally produced in the framework of a programme co-financed by the European Union