Thai Potato and Chicken Stir-fry Recipe

Thai Potato and Chicken Stir-fry Recipe
Prep in Prep in:
15 mins
Cook in Cook in:
10 mins
Serves 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

Potatoes are versatile little things and fit right into the heart of many stir fry recipes! This particular method finds the potato mingling with the likes of chicken and classic Thai recipe ingredients including ginger, spring greens, coconut milk and sesame oil. Check out the delicious method below!

  1. Cook the potatoes in boiling water for 6-7 minutes until tender, drain.
  2. In a wok fry heat the oils, add the chicken and cook until nicely sealed, add the ginger, potatoes, red pepper and babycorn and continue frying for a couple more minutes.
  3. 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

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

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