Sign up to the GoodTo Newsletter. You can unsubscribe at any time. For more information about how to do this, and how we hold your data, please see our privacy policy
Thank you for signing up to . You will receive a verification email shortly.
There was a problem. Please refresh the page and try again.
Low in fat, high in taste and full of goodness, this makes an ideal early evening meal that the whole family can enjoy
Ingredients
3 chicken breasts cut into thin strips
4 baking potatoes
2 x 5cm pieces of ginger, grated
350g (7oz) pack of stir-fry vegetables, or choose you own fresh vegetables, like carrots, bean sprouts, green beans and mange tout
4 spring onions, sliced
2tbsp teriyaki sauce (you'll find this in the supermarket, next to the soy sauce)
WEIGHT CONVERTER
grams
to
cups
Method
Wash but don't dry the potatoes. Pierce and place 2.5cm (1in) apart on a microwaveable plate. Cook the potatoes on full power for 10-15 mins, turning half way through. Remember that the potatoes will continue cooking once out of the microwave, so leave to stand for 3-4 mins. If you have more time and want a crispier jacket potato, heat the oven to 150°C / 300°F / gas mark 2. Brush with oil and bake in the oven for 1 2/2 hours.
Heat oil in a large frying pan or wok on a medium heat. Cook for 4-5 mins or until lightly brown. Add the grated ginger and cook for a minute before adding the vegetables. Stir-fry for 5 mins, then add the teriyaki sauce and cook for a further 2 mins.
Cut open the potatoes and fill with the stir-fry chicken and vegetables.
Jessica Dady is Senior Content Editor at Goodto.com and has over 10 years of experience as a digital journalist, specialising in all things food, recipes, and SEO. From the best food hampers to cookbooks, from the best cake stands to baking sets, Jessica has a wealth of knowledge when it comes to must-have food products. A passionate baker, she spends much of her time creating celebration cakes for friends and family - particularly for her two lucky children.
Tandoori chicken
