Sweet & Spicy Black Pepper Chicken with Rice & Golden Potato Wedges 🍛🌶️🍟
Prep Time: 20 minutes
Cook Time: 25 minutes
Servings: 2
Calories per serving: ~670 kcal
📝 Ingredients:
For the chicken stir-fry:
🍗 300g chicken breast, cut into small strips
🌶️ ½ red bell pepper, sliced
🫑 ½ green bell pepper, sliced
🧅 1 medium onion, roughly chopped
🧄 2 garlic cloves, minced
🌶️ 1 tsp crushed black pepper
🥄 2 tbsp soy sauce
🥄 1 tbsp oyster sauce
🥄 1 tsp dark soy sauce (for color)
🧂 1 tsp sugar
🥄 1 tbsp cornstarch (for coating)
🌱 1 tbsp oil for frying
For the rice:
🍚 1 cup jasmine rice
💧 2 cups water
🧂 Pinch of salt
For the golden potato wedges:
🥔 2 medium potatoes, peeled and cut into thick wedges
🌱 1 tbsp oil
🧂 Salt to taste
Optional: pinch of paprika for extra flavor
👩🍳 Instructions:
Cook the rice: Rinse jasmine rice and cook with 2 cups of water and a pinch of salt. Simmer on low for 12–15 minutes. Fluff and set aside.
Prepare potato wedges: Boil wedges in salted water for 5 minutes, drain, and pat dry. Pan-fry in oil over medium heat until golden brown on all sides (about 10–12 minutes). Season with salt and optional paprika.
Marinate chicken: Toss chicken with 1 tbsp soy sauce and cornstarch. Let sit for 10 minutes.
Sear the chicken: Heat oil in a wok or pan. Fry chicken until golden and cooked through (5–6 mins). Remove and set aside.
Stir-fry veggies: In the same pan, add garlic, onion, and bell peppers. Stir-fry for 2–3 minutes until slightly softened.
Combine: Add cooked chicken back in. Stir in remaining soy sauces, oyster sauce, sugar, and crushed black pepper. Cook for another 2–3 minutes until coated and glossy.
Assemble: Plate rice using a bowl mold, arrange crispy potato wedges, and spoon the chicken stir-fry on the side. Serve hot!
🔄 Notes & Variations:
Add a chili paste or sriracha if you want more heat.
You can use tofu or shrimp instead of chicken.