Spicy Chicken Stir-Fry with Bell Peppers, Rice & Fries

How to make Spicy Chicken Stir-Fry with Bell Peppers, Rice & Fries

Step 1: Start by cooking the rice. Rinse and combine with water and salt in a pot. Bring to a boil, reduce heat, cover, and simmer for 15 minutes or until rice is fluffy. Set aside.

Step 2: Heat vegetable oil in a large pan or wok. Add garlic and sauté for 30 seconds. Add diced chicken and cook until no longer pink.

Step 3: Add bell peppers and onions to the pan. Stir-fry for 3–5 minutes until veggies are slightly tender but still crisp.

Step 4: Stir in soy sauce, oyster sauce (if using), chili garlic sauce, black pepper, and red pepper flakes. Mix well and cook for another 2 minutes until everything is evenly coated and heated through.

Step 5: While the stir-fry cooks, heat oil in a deep fryer or pan to 350°F (175°C). Fry the potato sticks in batches until golden and crispy. Drain and season with salt.

Step 6: Plate the rice in a dome, add the spicy chicken stir-fry on the side, and arrange the fries alongside. Sprinkle with extra red pepper flakes if desired.

Recipe Variations and Possible Substitutions

• Use chicken thighs instead of breasts for extra juiciness.
• Add other vegetables like snap peas, carrots, or mushrooms.
• Swap fries with roasted potato wedges or sweet potato fries.
• For a milder version, reduce or omit chili garlic sauce and red pepper flakes.

Storage and Reheating Tips

Store leftovers in separate containers in the refrigerator for up to 3 days. Reheat stir-fry in a skillet over medium heat, rice in the microwave with a splash of water, and fries in the oven or air fryer to keep them crisp. Avoid microwaving fries to prevent sogginess.