Spicy Garlic Chicken Stir-Fry with Rice & Crispy Potato Wedges 🍗🌶🍟
Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 2
Calories per Serving: ~620 kcal
🛒 Ingredients:
For the stir-fry:
🍗 2 chicken breasts, diced
🧅 1/2 onion, chopped into chunks
🌶 1/2 red bell pepper, sliced
🌶 1/2 green bell pepper, sliced
🧄 2 cloves garlic, minced
🌶 1 tsp crushed chili flakes (adjust to taste)
🥄 2 tbsp soy sauce
🥄 1 tbsp oyster sauce
🥄 1 tsp brown sugar
🫒 1 tbsp vegetable oil
For the rice:
🍚 1 cup jasmine or long-grain rice
💧 2 cups water
🧂 Pinch of salt
For the potato wedges:
🥔 2 medium potatoes, peeled and cut into thick wedges
🧂 Salt to taste
🛢 Vegetable oil, for shallow frying
👩🍳 Instructions:
Cook the Rice:
Rinse the rice thoroughly, add to a pot with water and a pinch of salt. Bring to boil, reduce heat, cover, and simmer for 12–15 minutes until fluffy. Set aside.
Fry the Potatoes:
Heat oil in a frying pan. Fry the potato wedges over medium heat for 8–10 minutes until golden and crisp. Drain on paper towels and season with salt.
Stir-Fry Chicken:
In a large pan or wok, heat 1 tbsp oil. Add garlic and chili flakes, sauté for 30 seconds.
Add Chicken:
Toss in the diced chicken and stir-fry for 5–6 minutes until lightly browned and cooked through.
Vegetables & Sauce:
Add onions and peppers, stir-fry for another 2–3 minutes. Stir in soy sauce, oyster sauce, and brown sugar. Cook for 1 more minute until glossy and fragrant.
Plate & Serve:
Mold rice into a bowl shape, place on the plate. Add fried potato wedges and stir-fried chicken with veggies. Serve hot!
💡 Notes & Variations:
Protein swap: Use beef strips, prawns, or tofu for variety.
Extra sauce: Double the sauce if you like your stir-fry more saucy.
Add crunch: Sprinkle with roasted peanuts or sesame seeds.
✅ Cross-checked with Serious Eats, BBC Good Food, and NYT Cookin