Idaho® Potato and Chicken Stir Fry

Idaho® Potato and Chicken Stir Fry

Andy Kao
Panda Express

Yield: Serves 2-3



  1. Heat 4 tablespoons oil in a wok until hot. Fry potatoes until cooked through and golden brown, 10 to 12 minutes. Transfer to paper towels, drain well and set aside.
  2. Heat a clean wok for 10 seconds. Add remaining 2 tablespoons of salad oil into wok and heat oil to 250ºF.
  3. Add chicken to wok. Stir quickly, separating meat and cook until well done, about 6 to 7 minutes. Remove chicken and set aside.
  4. Reheat wok for 5 seconds. Add bell pepper, ginger and garlic to heated wok. Stir several times.
  5. Add reserved chicken, water, soy sauce, cooking wine and cornstarch mix; stir until sauce boils and thickens.
  6. Add fried potato. Stir and fold several times.
  7. Add green onion and sesame oil. Continue stirring and folding until ingredients are thoroughly mixed. Serve immediately.
Marinated Chicken
  1. Combine chicken and water, mixing well. Add salt and egg. Mix again. Thoroughly stir in cornstarch and salad oil, and marinate in refrigerator for 1 hour before use.