Instructions
step 1 Start by cooking the rice: rinse rice until water runs clear, then bring water to a boil in a pot. Add rice and salt, cover, and simmer on low for 15–18 minutes until fluffy. Set aside.
step 2 Preheat oven to 400°F (200°C). Toss potato wedges in oil, paprika, salt, and pepper.
step 3 Spread wedges on a baking tray and roast for 30–35 minutes, flipping halfway, until golden and crispy.
step 4 Heat oil in a large pan or wok over medium-high heat. Add diced chicken and stir-fry until lightly browned and cooked through.
step 5 Add onions, garlic, and ginger, and stir-fry for 2 minutes.
step 6 Add bell peppers and cook for another 3–4 minutes until tender-crisp.
step 7 Stir in soy sauce, chili sauce, and red pepper flakes. Toss everything to coat and cook for 2 more minutes.
step 8 Plate the stir-fried chicken with a serving of rice and a side of crispy wedges. Serve hot and enjoy!
Storage and Reheating Tips
Store each component separately in airtight containers in the fridge for up to 3 days. Reheat stir-fry and rice in the microwave or skillet. Wedges can be reheated in the oven or air fryer for best crispiness.
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