Instructions:
step 1 Rinse the rice and bring 2 cups of water to a boil. Add rice and salt, reduce heat, cover, and simmer for 15 minutes until fluffy.
step 2 Toss chicken in cornflour, salt, and pepper. Heat oil in a wok or large pan and stir-fry chicken until browned and cooked through. Set aside.
step 3 In the same pan, add a bit more oil and stir-fry onions and peppers for 2-3 minutes until slightly softened.
step 4 Add garlic, ginger, and chili flakes. Cook for 1 more minute.
step 5 In a bowl, mix soy sauce, oyster sauce, chili garlic sauce, honey, sesame oil, and water. Stir in cornflour slurry.
step 6 Pour sauce into the pan with veggies, bring to a simmer, then return chicken to coat in sauce. Cook until thickened.
step 7 For the potatoes, heat oil in a deep pan. Fry potato batons until golden and crisp. Drain on paper towels and season with salt.
step 8 Serve the spicy chicken stir-fry with a portion of rice and fried potatoes. Sprinkle extra chili flakes if desired.
Storage and Reheating Tips:
Store components separately in airtight containers for up to 3 days. Reheat stir-fry and rice in the microwave or a skillet. Re-crisp potatoes in the oven or air fryer. Not recommended for freezing due to the textures of the potatoes and vegetables.
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