Instructions
Step 1: Season the diced chicken with paprika, salt, and black pepper.
Step 2: Heat vegetable oil in a large skillet over medium-high heat.
Step 3: Add the chicken pieces and cook until golden brown and fully cooked.
Step 4: Stir in the minced garlic and cook for 1 minute until fragrant.
Step 5: Add the sliced onions and bell peppers to the skillet.
Step 6: Sauté the vegetables for 4 to 5 minutes until slightly tender but still colorful.
Step 7: Pour in the soy sauce and oyster sauce, stirring well to coat the chicken and vegetables.
Step 8: Simmer for 2 minutes until the sauce slightly thickens.
Step 9: Peel and cut the potatoes into thick fries.
Step 10: Heat oil in a fryer or deep pan and fry the potatoes until golden and crispy.
Step 11: Remove the fries from the oil and season with salt and paprika.
Step 12: Arrange the chicken pepper stir-fry on a serving plate with cooked white rice and fries.
Step 13: Sprinkle dried parsley over the dish before serving.
Storage and Reheating Tips
Store leftovers in airtight containers in the refrigerator for up to 3 days.
Keep the fries separate to maintain their crisp texture.
Reheat the chicken stir-fry in a skillet or microwave until heated through.
Reheat fries in the oven or air fryer for the best results.
Freshly cooked rice can be reheated in the microwave with a splash of water to keep it soft.
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