|Energy (KJ) 2617||31%|
|Energy (Kcal) 623||31%|
|Saturated Fat 4.2g||21%|
|Total Sugars 7.2g||8%|
Cook the potatoes in salted boiling water for 2-3 minutes, drain and leave to cool.
Heat a wok over a high heat. Add the oils, fry the chicken until it starts to colour. Add the garlic, chilli, ginger and continue cooking for a couple more minutes, stirring as the chicken is cooking.
Add the egg and scramble into the chicken. Add the potatoes and beansprouts and again continue to fry giving the dish a good old toss so all the ingredients are mixed up.
Just before serving add the spring onions, soy, fish sauce if using and give one last toss before tipping onto a plate. Garnish with chopped coriander and peanuts.
Dive into the video for this recipe below and take a look at our wide library of potato recipe videos on our video hub.
1 large Smooth potato, such as Desiree, peeled and cut into matchsticks
1 small chicken breast, thinly sliced
2 garlic cloves, sliced
½ red chili, de-seeded and finely chopped
1tsp chopped fresh ginger
1 medium egg, beaten
2 spring onions, finely sliced
1tsp fresh chopped coriander
1tbsp soy sauce
A dash of fish sauce (only if you have it)
5g peanuts, chopped
1tsp sesame oil
1tbsp sunflower oil
A great way to use up any leftover vegetables from Christmas dinner, but remember - this recipe is for life, not just for Christmas!
Give this delicious Thai chicken and potato curry a go! Not only is it super tasty it is also low fat and high in protein - get cooking now!
"This is one of my favourite summer salads. It’s a great addition to any lunch, especially a picnic. The potatoes taste amazing tossed with asparagus in the creamy lemon and avocado mix, and then sprinkled with chives and spring onions. It’s simple but delicious! I can’t wait to hear what you all think of it."
Warming, satisfying - try our hearty sausage and potato cassoulet for a tasty evening meal.
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