Beat the festive flab by turning to the simple spud

potatojd'Chinese Chicken and Potato Recipe

potatojd'Chinese Chicken and Potato Recipe

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If you’ve been tempted by too much turkey or feasted on more than your fair share of cake this Christmas, beat the January bulge by turning to the humble spud.

Once the scourge of dieters avoiding carbs, potatoes are actually a healthy choice, so long as they’re not deep-fried in a chip pan.

Celebrity chef James Martin is calling on home-cooks to upload their much-loved, quick and tasty potato recipes to the UK Potato Council’s recipe and information website, Manyfacesofpotatoes.co.uk.

Their recipe could be chosen for a national TV advert and win its sender a holiday.

The website currently has hundreds of quick and tasty, low-fat family recipes.

Chinese Chicken and Potatoes

Serves: 4

n 4 medium potatoes, cut into small chunks

n 4 chicken breasts, cut into chunks

n 2tbsp Hoisin sauce and/or plum sauce

n 100g baby sweetcorn cobs, cut in half lengthways

n 1 red pepper, de-seeded and cut into large cubes

n 3 spring onions, finely sliced

n Pre-heat oven to Gas 6, 200ºC, 400ºF. Place all ingredients (except spring onions) onto a large baking tray

n Toss together to coat all ingredients in the sauce

n Spread out into one single layer. Place in oven for 25-30 minutes. Serve with spring onions.