This spicy chicken stir-fry with peppers, fluffy rice, and crispy potato wedges is a bold and comforting meal loaded with flavor and texture. The stir-fried chicken and vegetables are coated in a spicy, savory sauce, balanced perfectly with soft rice and golden potato wedges on the side.
Ingredients
For the Stir-Fry:
1 lb boneless, skinless chicken breast or thighs, thinly sliced
1 tablespoon soy sauce
1 tablespoon cornstarch
1 tablespoon vegetable oil
1 green bell pepper, sliced
1 red bell pepper, sliced
1 medium onion, sliced
2 cloves garlic, minced
1 teaspoon fresh ginger, minced
For the Stir-Fry Sauce:
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon chili garlic sauce (or sambal oelek)
1 tablespoon honey
1/2 teaspoon crushed red pepper flakes (adjust to taste)
1 tablespoon water
For the Rice:
1 cup long grain white rice
2 cups water
Pinch of salt
For the Potato Wedges:
2 large russet potatoes, cut into wedges
2 tablespoons vegetable oil
1/2 teaspoon paprika
Salt and pepper to taste
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