- 2 potatoes, cut into matchsticks
- 1⁄2 tsp. salt
- 1 Tbsp. ground cumin
- 2 Tbsp. rice flour
- 21⁄4 tsp. chilli flakes
- 300 grams chicken breast strips
- 1 Tbsp. sesame oil
- 3 garlic cloves, finely chopped
- 200 grams spinach, chopped
- 5 spring onions, cut in half
- 2 Tbsp. soy sauce
- 1⁄4 cup malt vinegar
- 1⁄2 tsp. sugar
- 2 green chillies, thinly sliced
PLACE potatoes and salt in a bowl and cover with cold water. Allow to stand for 15 minutes. Drain and pat dry with a paper towel.
MIX together cumin, flour and 2 tsp. chilli flakes. Coat chicken in spice mixture, shaking off any excess flour.
HEAT half the oil in a wok over high heat. Stir-fry chicken for 3 minutes or until just cooked through. Remove from the wok. Heat remaining oil in the wok over medium-high heat. Stir-fry garlic and potatoes for 5 minutes or until potatoes
are tender. Add the spinach and spring onion and cook for 2 minutes.
COMBINE soy sauce, vinegar, sugar and remaining chilli flakes in a small bowl and stir to dissolve the sugar. Return chicken to the wok with the soy mixture and the green chillies and stir-fry until it’s all heated through.
DIVIDE between bowls and serve.
TIP: Soaking your potatoes may seem like an unnecessary step but it helps to remove the excess starch. This prevents your potatoes from sticking together and allows them to cook and crisp up evenly.