Peel and cut the potato into matchsticks. Cook the potatoes in salted boiling water for 2-3 minutes, drain and leave to cool.
Heat a wok over a high heat. Add the oils and fry the seasoned chicken until it starts to colour. Add the garlic, chilli and ginger and continue cooking for a couple more minutes, stirring as the chicken cooks.
Add the egg and scramble into the chicken. Add the potatoes and bean sprouts and again continue to fry giving the dish a good toss so all the ingredients are combined.
Just before serving add the scallions, soy sauce, fish sauce (if using) and give one last toss before tipping onto a plate. Garnish with chopped coriander and peanuts.
