Singaporean-style Chicken and Potato Stir-fry
with ketjap manis glazeCalories
:
382 kcalProtein
:
43.6g proteinTotal
:
30 minutesDifficulty
:
EasyCalorie Smart
Allergens:
- Soya
- Cereals containing gluten
- Wheat
A recipe conveniently customised just to your liking.
Ingredients
Serving amount
1 unit(s)
Onion
100 grams
Tomato
1 unit(s)
Chilli
1 unit(s)
Bell Pepper
5 grams
Coriander
300 grams
Diced Irish Chicken Breast
1 unit(s)
Garlic
500 grams
Baby Potatoes
1 sachet(s)
Miso Paste
(Contains: Soya)
1 unit(s)
Ginger
1 sachet(s)
Ketjap Manis
(Contains: Cereals containing gluten, Soya, Wheat)
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Energy (kJ)1598 kJ
Energy (kcal)382 kcal
Fat3.3 g
of which saturates1.6 g
Carbohydrate44.5 g
of which sugars20.6 g
Dietary Fiber10.7 g
Protein43.6 g
Salt2.4 g
Potassium1246.3 mg
Calcium70.1 mg
Iron0.8 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Grater
•Colander
Cooking steps
1
- Boil a large pot of salted water for the potatoes.
- Halve the potatoes lengthways, quartering any larger pieces.
- When boiling, add the potatoes to the water, lower the heat to medium and cook until fork tender, 15-20 mins.
- Once cooked, drain in a colander and set aside.
TIP: If you’re in a hurry you can boil the water in your kettle.
2
- Peel and grate the garlic and ginger.
- Halve, peel and thinly slice the onion.
- Halve the bell pepper and discard the core and seeds. Slice into thin strips. Deseed and roughly chop the chilli.
- Cut the tomato into 2cm chunks.
- Roughly chop the coriander (stalks and all).
3
- In a bowl, combine the chicken with the miso paste, ketjap manis, half the ginger and half the garlic. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.
- Season with salt and pepper. Set aside to marinate.
4
- Place a pan over high heat with a drizzle of oil.
- Once very hot, add the chicken and the marinade and fry for 6-8 mins
- Add the bell pepper and onion to the pan and fry for 2 mins more.
- Add the chilli and the remaining garlic and ginger and fry for 3-4 mins.
5
- Add the tomatoes and potatoes along with a splash of water and fry until softened, 1-2 mins.
- Taste and season with salt and pepper if desired.
6
- Divide the chicken and potato stir fry between plates.
- Garnish with a sprinkling of coriander.
