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 Branston NPD team.

SEASON

Spring/Summer

COMPLEXITY

Simple

PREPARATION TIME

10 minutes

COOKING TIME

12-15 minutes

SERVES

Serves 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

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.

Add the mushrooms, baby corn and red pepper and stir fry for a further 3 minutes.

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.

Season, sprinkle with sesame seeds and serve.

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