step 1 Heat oil in a large pan over medium-high heat. Add chicken pieces and cook until browned and cooked through. Remove and set aside.
step 2 In the same pan, add a bit more oil and stir-fry the onions, red and green bell peppers until just tender.
step 3 Add minced garlic and sauté for 30 seconds.
step 4 Return the chicken to the pan.
step 5 In a small bowl, mix soy sauce, chili garlic sauce, and brown sugar. Pour the sauce over the chicken and veggies.
step 6 Stir in the cornstarch slurry and cook until the sauce thickens and coats the chicken.
step 7 In a separate pot, heat oil for deep frying. Fry the potato sticks until golden and crispy. Remove and drain on paper towels. Season with salt.
step 8 Serve the spicy chicken stir-fry with a side of white rice and crispy fries.
Storage and Reheating Tips:
Store stir-fry, rice, and fries separately in airtight containers in the refrigerator for up to 3 days. Reheat the stir-fry and rice in the microwave or on the stovetop. Reheat fries in the oven or air fryer for crispiness. Not ideal for freezing due to texture changes.
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