Instructions
step 1 In a bowl, toss sliced chicken with 1 tablespoon soy sauce and cornstarch. Let it marinate for 10–15 minutes.
step 2 In a small bowl, mix all sauce ingredients and set aside.
step 3 Bring 2 cups of water to a boil with a pinch of salt. Add rice, reduce heat to low, cover, and simmer for 18 minutes. Remove from heat and let sit covered for 5 minutes.
step 4 Preheat oven to 425°F (220°C). Toss potato wedges with oil, paprika, salt, and pepper. Spread on a baking sheet and roast for 30–35 minutes, flipping halfway, until golden and crispy.
step 5 Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add marinated chicken and cook until browned and cooked through. Remove and set aside.
step 6 In the same skillet, add a splash of oil if needed. Stir-fry onion, garlic, and ginger for 1–2 minutes.
step 7 Add bell peppers and cook for another 2–3 minutes until slightly tender.
step 8 Return chicken to the skillet and pour in the sauce. Toss everything to coat and cook for another 2–3 minutes until sauce thickens slightly.
step 9 Serve spicy chicken stir-fry with a scoop of rice and crispy potato wedges on the side.
Storage and Reheating Tips
Store components separately in airtight containers in the fridge for up to 4 days. Reheat stir-fry in a skillet over medium heat, rice in the microwave with a splash of water, and potato wedges in the oven or air fryer to maintain crispiness.
Continue on the next page