Name: Sweet 'n sour potato stir-fry
Yield: 6 servings
Cuisine: Boil
Ingredients: 900.00 g baby potatoes; 15.00 ml oil; 500.00 g chicken breast fillets sliced into strips; sea salt and freshly ground black pepper; 1.00 onion sliced; 1.00 fresh ginger grated; 1.00 carrots strips; 1.00 green pepper strips; 1.00 cucumber English variety, strips; 15.00 mangetout sliced; 65.00 ml white sugar; 45.00 ml vinegar grape; 30.00 ml soy sauce; 30.00 ml sherry sweet; 125.00 ml orange juice; 60.00 ml water; 10.00 ml cornflour mixed with water; 15.00 ml water cold

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Ingredients (18)

900.00 g	baby potatoes
15.00 ml	oil
500.00 g	chicken breast fillets — sliced into strips
	sea salt and freshly ground black pepper

SWEET 'N SOUR SAUCE

1.00	onion — sliced
1.00	fresh ginger — grated
1.00	carrots — strips
1.00	green pepper — strips
1.00	cucumber — English variety, strips
15.00	mangetout — sliced
65.00 ml	white sugar
45.00 ml	vinegar — grape
30.00 ml	soy sauce
30.00 ml	sherry — sweet
125.00 ml	orange juice
60.00 ml	water
10.00 ml	cornflour — mixed with water
15.00 ml	water — cold

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Method:

Boil the potatoes in salted water until done and drain.
Meanwhile make the stir-fry: Heat the oil.
Season the chicken strips and fry in heated oil until golden brown. Remove from the pan and set aside.
Stir-fry the onion and ginger in the remaining oil for a few seconds and add the carrot and green pepper strips.
Sauté until the vegetables are just tender, add the English cucumber and mangetout strips, add the remaining ingredients (except the cornflour) and bring to the boil. Season generously with salt and pepper.
Add the cooked baby potatoes, stir and thicken the sauce with the cornflour paste.
Spoon into heated serving dishes and garnish with chopped spring onions.