Instructions:
step 1 Preheat oven to 425°F (220°C). Toss potato chunks with olive oil, paprika, garlic powder, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, flipping halfway through, until golden and crisp.
step 2 Rinse rice under cold water. In a pot, bring water and salt to a boil. Stir in rice, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let rest for 5 minutes, then fluff with a fork.
step 3 Heat vegetable oil in a large skillet or wok over medium-high heat. Add chicken, season with salt and pepper, and cook for 5-7 minutes until browned and cooked through. Remove and set aside.
step 4 In the same pan, add a bit more oil if needed and sauté onions, bell peppers, garlic, and ginger for 3-4 minutes until just tender.
step 5 Return chicken to the pan. Stir in soy sauce, hoisin, chili garlic sauce, rice vinegar, and red pepper flakes. Cook everything together for another 2-3 minutes until well coated and heated through.
step 6 Plate the spicy chicken stir-fry with a serving of roasted potatoes and steamed rice. Garnish with chopped parsley or cilantro if desired.
Storage and Reheating Tips:
Refrigerate leftovers in airtight containers for up to 3 days. Reheat stir-fry and rice in the microwave or stovetop. Re-crisp potatoes in the oven or air fryer for best texture.
Continue on the next page