INGREDIENTS:
- 3 medium rooster potatoes
- 2 large chicken breasts
- 1 tbsp oil
- 3 tbsp of soy sauce or tamari
- 2 tbsp honey
- thumb sized piece of ginger
To serve:
- mixed salad leaves
- cherry tomatoes
- pickled cucumber (optional but recommended)
- blue cheese (optional but recommended)
INSTRUCTIONS:
- While your kettle is boiling scrub and dice your potatoes into 1cm squared pieces. Pop these in a pan with a little salt and boiling water for 15 minutes to parboil, or steam for the same time. The potatoes should retain their shape and be almost cooked through.
- In the meantime, dice your chicken into bitesize chunks. Take a large wok or frying pan, add the oil and place over a medium to high heat.
- Brown the chicken pieces and then add the soy sauce, honey and grate the ginger into the pan and toss to coat the chicken.
- Your potatoes should be ready at this point so add them to the pan also. Toss with the chicken and the sauce until they are coated and start to crisp on the outside – about 5 minutes.
- Turn off the heat and pop a lid on the pan while you assemble the rest.
- Serve on a bed of mixed leaves. Add the cherry tomatoes and pickled cucumber. Top this with the chicken and potato mix, the sauce should act as a dressing. Sprinkle with blue cheese if using and serve.
Source: Rosanna's Kitchen
Share It To Your Friends!
Loading...
