|Sat Fat 4.9g||24%|
Place 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 veg 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
400g Maris Piper 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 tenderstem broccoli, halved or quartered lengthways
1 red pepper, thinly sliced
1tbsp light soy sauce
1 chilli, finely chopped
For the sauce
2tbsp rice vinegar
1tbsp sesame oil
¼tsp fine salt
Cleansing Japanese Miso Potato & Chicken Broth
What better way to start your New Year health-kick, than with this hassle-free Cleansing Japanese Miso Potato and Chicken Broth. Enjoy the tasty combination of perfectly cooked potatoes and chicken along with traditional miso flavours for an interesting soup alternative.
Look at this Poached salmon & potato salad with creme fraiche. It is a great healthy recipe. It is a good source of Omega-3 fats and high in fibre!
A tasty and nutritious vegetable pie that could still be made during times of rationing and food shortages. Named after Lord Woolton, who helped to make the recipe popular when he became Minister of Food in 1940.
moroccan-spiced baked potato crisps
These deliciously moreish crisps will have you coming back for more! Perfect for when you'd like to serve something a little out of the ordinary.
This campaign was originally produced in the framework of a programme co-financed by the European Union