Thai-style Potato and Chicken Stir-fry Recipe
- Prep in:
- 10 mins
- Cook in:
- 10 mins
- Serves:
- 2
| Per Serving | %RI |
|---|---|
| Energy (KJ) 1824 | 21% |
| Energy (Kcal) 436 | 24% |
| Fat 23.3g | 33% |
| Saturated Fat 14.0g | 70% |
| Total Sugars 7.1g | 7% |
| Salt 0.8g | 13% |
Method
- Cook the potatoes in boiling water for 6-7 minutes until tender, drain.
- In a wok fry heat, the oils, add the chicken and cook until nicely sealed, add the ginger, potatoes, red pepper and baby corn and continue frying for a couple more minutes.
- Pour in the coconut milk, water, lime juice and bring to a simmer. Season to your taste. Finally add the spring greens and wilt. Serve in a bowl topped with coriander.
Tip:
If you like a little kick to your broth, feel free to add some chilli.
View the video for this recipe below and discover more potato recipe videos here.
Ingredients
75g baby/new season potatoes, cut into quarters
1 teaspoon sesame oil
1 teaspoon sunflower oil
1 small chicken breast, cut into strips
1 teaspoon freshly grated ginger
½ red pepper, deseeded and cut into strips
2 baby sweetcorn, sliced
½ tin of light coconut milk
50ml water
Juice of ½ lime
20g spring greens, finely shredded
1 teaspoon freshly chopped coriander
