A lip-smacking twist on the street food fave
(1 votes)
Cook: 25 Mins
Serves: 2
Price: £2.81 per serving
Nutritional Information
Each 356g serving contains
Energy
1908kj
456kcal
1908kj
456kcal
23%
Fat
23.5g
23.5g
High
34%
34%
Saturates
4.3g
4.3g
Med
22%
22%
Sugars
4.6g
4.6g
Low
5%
5%
Salt
2.85g
2.85g
High
48%
48%
of your reference intake.
Typical energy values per 100g:
536kj/128kcal
Typical energy values per 100g:
536kj/128kcal
Ingredients
150g baby new potatoes
2 small chicken breasts
2tbsp sunflower oil
2tsp sesame oil
4 garlic cloves
2tsp chopped fresh ginger
1 red chilli
2 beaten eggs
40g beansprouts
4 spring onions
2tbsp soy sauce
4 coriander leaves
10g peanuts
Method
1
Cook 150g baby new potatoes, halved, in salted boiling water for 2-3 mins. Drain and leave to cool.
2
On a high heat, fry 2 small chicken breasts, sliced, in 2tbsp sunflower oil and 2tsp sesame oil until they start to colour. Add 4 garlic cloves, crushed, 2tsp chopped fresh ginger and 1 red chilli, deseeded and chopped. Stir-fry for 2 mins more.
3
Scramble in 2 beaten eggs. Add the potatoes and 40g beansprouts. Stir-fry for 2 mins more, tossing to mix well.
4
Add 4 spring onions, sliced, and 2tbsp soy sauce. Toss, transfer to 2 plates, and serve with 4 coriander leaves, torn and 10g peanuts.