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.
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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
Juice of ½ lime
1tsp chopped coriander