Main Dishes

• Potato and chicken sauté

• Portions : 2
• Cooking time : 10 min
• Preparation : 30 min

Ingredients

• 1 chicken breast (250 g or 9 oz.) cut into strips
• 15 ml (1 tbsp.) sauce soya
• 2 medium potatoes
• 45 ml (3 tbsp.) sesame oil
• 50 ml (1/5 cup) white wine
• 1 small onion, sliced
• 100 g (3.5 oz.) snow peas (mange tout peas) cut into strips
• 100 g (3.5 oz.) mushrooms, sliced
• 1 red pepper, sliced
• 100 ml (2/5 cup) chicken or vegetable stock
• 5 ml (1 tsp.) Chinese five-spice powder
• 1 green onion, chopped

Preparation

Mix chicken strips with soya sauce. Set aside.

If desired, peel potatoes. Cut in half lengthwise in the thinnest part, then cut into 5 mm (0.2 in.) slices with a knife or a mandolin. Boil slices in salted water for 2 minutes. Rinse and cool with cold water. Set aside.

Fry chicken in 30 ml (2 tbsp.) of very hot sesame oil. Remove chicken and deglace frying pan with white wine. Set aside liquid with chicken.

Stir fry onions, snow peas, mushrooms and red pepper in 15 ml (1 tbsp.) sesame oil for a couple of minutes.

Add, in order, the remaining ingredients: chicken or vegetable stock, Chinese five-spice powder, potatoes and chicken. Let simmer for 2 to 3 minutes.

Sprinkle with chopped green onion and serve.