Instructions
step 1 Rinse the rice and add to a pot with 2 cups of water and 1/2 tsp salt. Bring to a boil, then reduce heat, cover, and simmer until rice is cooked, about 15 minutes.
step 2 Heat vegetable oil in a large skillet or wok over medium-high heat. Add chicken slices and cook until browned and cooked through. Remove and set aside.
step 3 In the same pan, add a bit more oil if needed. Sauté onion, garlic, and ginger for 2 minutes until fragrant.
step 4 Add red and green bell peppers and stir-fry for 3–4 minutes until just tender.
step 5 Return chicken to the pan. Add soy sauce, oyster sauce, chili paste, brown sugar, black pepper, chili flakes, and salt. Stir well to coat.
step 6 Add the cornstarch slurry and cook for 1–2 more minutes until sauce thickens and coats everything evenly.
step 7 For the plantains, heat enough oil in a frying pan to shallow-fry. Fry plantain slices on both sides until golden and crisp. Drain on paper towels.
step 8 Serve the spicy chicken stir-fry with rice and fried plantains on the side.
Storage and Reheating Tips
Store the chicken stir-fry and rice separately in airtight containers in the fridge for up to 3 days. Reheat in a skillet or microwave, adding a splash of water if needed. Reheat plantains in a hot pan or oven to restore their crispiness—avoid microwaving to prevent sogginess.
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