Thursday, September 18, 2014

Stir-fry Idaho Potato with Boneless Chicken in Fish Sauce

Mostly all type of potatoes are relatively affordable throughout all the States.I like to get potato in bag instead of loose potato.Furthermore,potato can stay at room temperature instead in the fridge for quite awhile,maybe for about 7-10 days.As usual before the end of potatoes shelf life,I tried to unloaded the potatoes with different type of cooking.I run out of idea what to do,so I just sliced the potatoes and stir-fry with chicken.This comfort food is good pairing with steamed white rice.


3 large Idaho potato,peeled and slice
2 pieces boneless chicken ,cut small
1 small carrot,peeled and slices
3 cloves fresh garlic,peeled and minced
1 stalk scallion,cut about 2 inches

1 tbsp chicken bouillon powder
1 tbsp soy sauce
1 tbsp fish sauce
1 tsp ground pepper

1 cup oil


1:Prepare oil in wok at high heat.When oil hot enough toss in sliced potato and carrot.Fry for 5-8 minutes then dish out,drained and set aside.
2:Scoop out the excess oil,leave about 2 tbsp oil in the wok,add in minced garlic,saute for 30 seconds,then toss in boneless chicken,mix well.
3:Stir well chicken for 1 minute,then toss in cooked potato,carrot and the rest of seasoning,mix well.
4:Cook for another 5 minutes.Check the seasoning.Toss in scallion,dish out and serve warm.

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About the Author:

Hi!! My name is Lesley and I'm a simple SAHM(stay at home mom) who currantly live in Long Island,New York with my daughter Mishu and hubby Eliot .I'm Malaysian who live in US and A for many many moon and I'm also a person who love to eat, cook and bake. If you have any suggestions ,questions or comments please feel free to email me at beachlover1917atyahoodotcom. To know more about my life or my kitchen you can always hop over to my other 2 blog.