Instructions
step 1 Preheat oven to 425°F (220°C). Toss potato wedges with olive oil and a pinch of salt. Spread on a baking sheet and bake for 25–30 minutes, flipping halfway, until golden and crispy.
step 2 While potatoes cook, prepare the stir-fry. In a bowl, mix diced chicken with soy sauce, oyster sauce, chili paste, garlic powder, salt, pepper, and cornstarch (if using). Let marinate for 10–15 minutes.
step 3 Heat vegetable oil in a large skillet or wok over medium-high heat. Add marinated chicken and cook until browned and cooked through, about 6–8 minutes.
step 4 Add sliced onions and bell peppers to the skillet. Stir-fry for another 4–5 minutes, until vegetables are slightly tender but still crisp.
step 5 Fluff the cooked rice and place it on the plate, using a small bowl to mold it into a dome if desired.
step 6 Serve stir-fried chicken and peppers next to the rice, and add the crispy potato wedges on the side.
step 7 Sprinkle paprika over the rice for garnish and serve hot.
Storage and Reheating Tips
Store leftovers in separate airtight containers in the fridge for up to 3 days. Reheat rice and stir-fry in the microwave or on the stovetop with a splash of water. Reheat wedges in the oven or air fryer to maintain crispiness.
Continue on the next page