Stir Fried Fries
This dish is also called a Peruvian stir fry. Hmmm, the only thing I know is if Peruvians have more recipes like this, I’m sooo taking a trip to Peru in the not so distant future (aka in my dreams).
What’s not to like about this? Chips/Fries in a stir fry? Gaaaaaahhhhh! I made mine healthier by not frying the fries at all (which the original recipes call for). I also go a step further by adding oregano and black pepper (2 simple ingredients with the ability to transform the simple potato into something sublime).
The only downside to making this is the demand you will get from the people you make it for. Case in point- I made this in the morning for breakfast. HACE (DH) asked for this again for dinner the same day…then the next afternoon for lunch. Importance of the story? Get ready to make this…a lot!!!
This serves 2
- 700g of Potatoes (use sweet potatoes for Endo and Fibroids)
- 200g of chicken, chopped
- 1 large carrot, sliced thinly
- 1 green bell pepper, sliced thinly
- 1 red bell pepper, sliced thinly
- 1 medium red onion, sliced
- 2 stock cubes
- 2 tablespoons of olive oil, divided
- 1 tablespoon of blended atarodo/habanero
- 1/2 teaspoon of salt, divided
- 1/2 teaspoon of dried oregano
- 1 teaspoon of black pepper
- Preheat oven to 350
- Put potatoes on an ungreased baking sheet. Sprinkle oregano, black pepper, half of the salt and 1 stock cube on the potatoes. Add 1 tablespoon of olive oil. Mix well.
- Spread the potatoes on the sheet, so they’re not clumped together. Bake for 15-20 minutes, or till done.
- Add remaining olive oil to a wok over medium-high heat.
- After 20 seconds, chicken. Add 1 stock cube and blended atarodo. Stir fry for 5 minutes.
- Add onions, carrots, green pepper and red pepper. Add remaining salt. Stir fry for 3 minutes.
- Add the baked chips, stir to mix. Leave for 2 minutes, remove from heat, and enjoy!
Nutritional Value Per Serving
Carbs: 37.8g (0g of sugar)