Description
Enjoy this vibrant Spicy Chicken Stir-Fry with Peppers, Rice & Crispy Potato Wedges! A flavor-packed dish that’s perfect for any occasion—try it today!
Ingredients
Scale
- 500g boneless chicken breast, diced
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 1 large onion, thinly sliced
- 3 garlic cloves, minced
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp dark soy sauce
- 1 tsp chili flakes (adjust to taste)
- 3 large potatoes, peeled and cut into wedges
- Oil for frying
Instructions
- Prepare the rice by rinsing it under cold water until clear. In a pot, combine rinsed rice with water and salt, bring to a boil, reduce heat to low, cover, and simmer for about 15 minutes until liquid is absorbed. Fluff with a fork.
- Soak potato wedges in cold water for 10 minutes then drain and pat dry.
- Marinate the chicken with soy sauce, cornstarch, and black pepper for 10 minutes.
- Heat vegetable oil in a wok over high heat. Stir-fry marinated chicken until golden brown (about 5–6 minutes), then set aside.
- In the same pan, sauté garlic and onion for 2–3 minutes until fragrant. Add bell peppers and stir-fry for another 3–4 minutes.
- Return chicken to the pan, add sauces and chili flakes, sprinkle with a little water if needed to create sauce consistency; cook for another few minutes.
- In another pot or deep pan, heat oil for frying potato wedges until hot (around 350°F). Fry wedges until golden brown (8–10 minutes), seasoning with salt afterward.
- Serve stir-fry over rice with crispy potato wedges on the side.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stir-frying/Frying
- Cuisine: Asian
Nutrition
- Serving Size: Approximately 1 cup of stir-fry + 5 potato wedges
- Calories: 550
- Sugar: 4g
- Sodium: 750mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 64g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 85mg