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New potatoes in a Chinese-style stir-fry

For a light Chinese-style meal without the rice, this is the perfect way to use up leftover cooked chicken (breast or thigh) and potatoes. If you’d prefer a vegan version substitute the chicken for 60g unsalted cashew nuts.

This recipe was created by Luke Willcox - New Product Development team.

SEASON

Spring/Summer

COMPLEXITY

Simple

PREPARATION TIME

10 minutes

COOKING TIME

12-15 minutes

SERVES

Serves 2

Chinese-stir-fry-2

Ingredients

  • 300g New/Baby potatoes, cooked and sliced into small wedges
  • 2 tbsp rapeseed oil
  • 100g mushrooms, sliced
  • 125g baby corn, sliced lengthways
  • 1 red pepper, cut into thin strips
  • 1 tsp Chinese five-spice seasoning
  • 2 pak choi, sliced
  • 2 spring onions, sliced
  • 2 – 3 tbsp light soy sauce
  • 170g cooked chicken, shredded
  • 1 tbsp sesame seeds
  • Sea salt and black pepper to season

Method

1
Heat up a wok or large frying pan on the hob. Add the oil, heat for 1 minute and stir fry the potato wedges for 3 - 4 minutes.
2
Add the mushrooms, baby corn and red pepper and stir fry for a further 3 minutes.
3
Sprinkle in the five-spice, stir well and then add the pak choi and spring onion and continue to stir fry for 2 - 3 minutes. Add the chicken and soy sauce and stir fry until heated through.
4
Season, sprinkle with sesame seeds and serve.

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