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Monday, 6 February 2017

Thai Potato and Chicken Stir-fry...

Thai Potato and Chicken Stir-fry:

Serves 1

Prep time 15 minutes
Cook time 10 minutes

This dish also works with beef or pork.

  • 75g baby/new season potatoes, cut into quarters
  • 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

How to do it:
  1. Cook the potatoes in salted boiling water for 6-7 minutes until tender, drain.
  2. 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.
  3. 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.
  4. If you like a little kick to your broth feel free to add some chilli.

Recipe c/o Love Potatoes. ‘Potatoes: more than a bit on the side’ campaign.



  1. This looks nice and healthy.

  2. So fresh and delicious! Thanks for linking up!

  3. Oh that looks so delicious



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