Thai-style Potato and Chicken Stir-fry Recipe

Thai-style Potato and Chicken Stir-fry Recipe
Prep in Prep in:
10 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

  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 baby corn 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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