Co-funded by the Creative Europe Programme of the European Union


Ingredients for 4

  • 1 large floury potato (e.g. Rooster) (approximately 250g)
  • 1 teasp. sesame oil
  • 1 tablesp. rapeseed or olive oil
  • 1 small chicken breast, thinly sliced
  • 2 garlic cloves, peeled and sliced
  • ½ red chilli, seeded and finely chopped
  • 3cm piece of fresh ginger, grated
  • 1 medium egg, beaten
  • 20g bean sprouts, washed
  • 2 scallions, finely sliced
  • 1 tablesp. soy sauce
  • A dash of fish sauce (if you have it)
  • 5g peanuts, chopped
  • 1 teasp. fresh coriander, chopped
  • Salt and freshly ground black pepper
Cooking time: 30 MIN
  1. Peel and cut the potato into matchsticks. Cook the potatoes in salted boiling water for 2-3 minutes, drain and leave to cool.
  2. 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.
  3. 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.
  4. 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.

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