Instructions
Step 1: Cook your white rice according to package directions using 2 cups water, then set aside and keep warm.
Step 2: While rice cooks, cut potatoes into fries and deep fry or air fry until golden and crispy, about 15-20 minutes. Season with salt and set aside.
Step 3: Heat olive oil in a large wok or skillet over medium-high heat and add minced garlic, cooking until fragrant, about 30 seconds.
Step 4: Add diced chicken breast to the skillet and cook until no longer pink, stirring frequently, about 6-8 minutes.
Step 5: Add sliced onions, green bell peppers, and red bell peppers to the skillet, stirring constantly for 4-5 minutes until vegetables begin to soften.
Step 6: Pour in soy sauce, oyster sauce, black pepper, and chili flakes, stirring well to coat all ingredients in the savory glaze.
Step 7: Cook for another 2-3 minutes, stirring occasionally, until the sauce thickens slightly and vegetables are tender-crisp.
Step 8: Plate the fluffy white rice, top with the chicken pepper stir-fry, and serve alongside crispy fries.
Storage and Reheating Tips
Store leftover stir-fry in an airtight container in the refrigerator for up to 3 days. Keep the rice and fries separate from the stir-fry to maintain their texture.
To reheat, warm the stir-fry in a skillet over medium heat for 3-4 minutes, adding a splash of water if needed. Reheat rice in the microwave or on the stovetop with a bit of water.
For the crispiest fries, reheat them in a 400°F oven for 5-7 minutes rather than the microwave. You can also enjoy cold leftover rice as a base for a quick fried rice the next day.
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