Thai Style Potato & Chicken Stir Fry with Coconut Milk Recipe

Prep in:
15 mins
Cook in:
10 mins
Serves:
2
Per Serving %RI
Energy (Kcal) 436 24%
Energy (KJ) 1824 21%
Fat 23.3g 33%
Saturated Fat 14g 70%
Total Sugars 7.1g 7%
Salt 0.8g 13%

A fresh chicken stir fry recipe to add to your repertoire! This Thai Potato Chicken Stir fry throws a plethora of fresh, beautiful ingredients together with a scattering of baby potatoes and chicken breast. The likes of spring greens, ginger and a zesty lime flavour helps bring a fantastically unique taste to the proceedings. An ideal dish for those looking to add a little exotic influence to their spuds – get to know the simple and easy method below!

Cook the potatoes in salted 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 corns and continue frying for a couple more minutes.

Pour in the coconut milk, water, lime juice and bring to a simmer. Add a little salt and milled pepper to your taste. Finally add the spring greens and once they have wilted serve in a bowl topped with coriander.

If you like a little kick to your broth feel free to add some chilli.

Watch this recipe in action below or head to our recipe videos to discover many more!

 

Ingredients

75g baby/new season potatoes, cut into quarters (or 2cm cubed Roosters)

1 small chicken breast, cut into strips

1tsp sesame oil

1tsp sunflower oil

1tsp fresh grated ginger

20g spring greens, finely shredded

½ red pepper, cut into strips

2 baby corns, sliced

½ tin of light coconut milk

50ml water

Juice of ½ lime

1tsp chopped coriander

75g baby/new season potatoes, cut into quarters (or 2cm cubed Roosters) 1 small chicken breast, cut into strips 1tsp sesame oil 1tsp sunflower oil 1tsp fresh grated ginger 20g spring greens, finely shredded ½ red pepper, cut into strips 2 baby corns, sliced ½ tin of light coconut milk 50ml water Juice of ½ lime 1tsp chopped coriander

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