Preheat the oven to 190°C
Leaving the skins on, cut the potatoes into wedges. Blanch them in salted boiling water for 8 minutes until they begin to soften but are still firm. Drain and place them in a roasting pan, drizzle with the olive oil, sprinkle with the chilli powder , some salt and pepper and cook in the oven for 30 minutes.
Meanwhile cut the chicken into 1 inch cubes and heat the vegetable oil in a wok. Add the onion, ginger and chicken and stir fry for 10 minutes. Cut into a chunk and check that it is cooked through, with no pink showing. Place the potato wedges in a deep serving dish, and add the stir fry and garnish with finely chopped flat leaf parsley.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.