Instructions:
step 1 Boil potato wedges in salted water for 5 minutes, drain, then toss with olive oil, paprika, garlic powder, salt, and pepper. Roast in a 425°F oven for 25-30 minutes until golden and crispy.
step 2 In a bowl, whisk together soy sauce, oyster sauce, chili garlic sauce, black pepper, brown sugar, and cornstarch. Set aside.
step 3 Heat vegetable oil in a skillet or wok over medium-high heat. Add chicken and cook for 5-6 minutes until browned and nearly cooked through.
step 4 Add sliced onions and bell peppers. Stir-fry for another 4-5 minutes until vegetables are tender-crisp.
step 5 Pour sauce into the skillet and stir to coat the chicken and vegetables. Cook for 1-2 minutes until everything is glazed and heated through.
step 6 Plate the stir-fried chicken with a scoop of rice and a portion of crispy golden potatoes.
step 7 Garnish with chopped parsley if desired and serve hot.
Storage and Reheating Tips:
Store all components separately in airtight containers for up to 4 days. Reheat chicken and rice in the microwave or skillet. Potatoes reheat best in the oven or air fryer to maintain crispiness.
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