Spicy chicken with potatoes, watercress and oranges
Chicken tenderloins are super-quick to cook and although they may seem more expensive, keep in mind there is zero waste with no fat or bone.
Instructions
Boil the potatoes until tender, drain and set aside.
In a wok, stir-fry the ginger, onions and chilli together. Add the coconut cream, fish sauce and chicken and cook through. Add the potatoes and bring to the simmer.
Peel and segment the oranges. Remove the chicken mixture from heat, serve in large bowls topped with the watercress and oranges and garnished with coriander.
- Recipe by:
- Alison Robert
First published December 2005
Recipe Information
Portions: 2
Time to make: 25 minutes
Total cost of all ingredients: $15.44 / $7.72 per serve
- High fibre
- High iron
- Low fat
Ingredients
- 6 small potatoes, washed
- 1 chilli, chopped and seeds removed
- 1 thumb fresh ginger, grated
- 1 small onion, sliced
- 1 small can lite coconut cream
- 400g chicken tenderloins (about 10 pieces)
- fish sauce to taste
- 250g packet watercress
- 2 oranges
- 1 bunch fresh coriander
Nutrition Information
| per serve | |
|---|---|
| Energy |
1995
kJ
(481 Cals) |
| Protein | 53.2g |
| Fat - saturated |
13.0g
8.3g |
| Carbohydrates - sugars |
37.0g
14.8g |
| Dietary Fibre | 6.3g |
| Sodium | 158mg |
| Calcium | 135mg |
| Iron | 5.4mg |
| * NS: Not specified | |
