Chinese Chicken & Potato Stir-fry

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

For this recipe, add 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 vegetables 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 Rooster 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 broccoli, halved or quartered lengthways

1red pepper, thinly sliced

1tbsp light soy sauce

1chilli, finely chopped

For the sauce

2tbsp rice vinegar

1tbsp sesame oil

400g Rooster 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 broccoli, halved or quartered lengthways 1red pepper, thinly sliced 1tbsp light soy sauce 1chilli, finely chopped For the sauce 2tbsp rice vinegar 1tbsp sesame oil

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