Chicken & potato stir-fry

INGREDIENTS 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 METHOD 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 … Continue reading Chicken & potato stir-fry