Instructions:
step 1 Cook the rice ahead of time and set aside.
step 2 Heat oil in a wok or large skillet over medium-high heat. Add the chicken and stir-fry until lightly golden and cooked through.
step 3 Add the garlic and stir-fry for 1 minute until fragrant.
step 4 Toss in the onions and bell peppers and stir-fry for 3-4 minutes until slightly tender but still crisp.
step 5 In a small bowl, whisk together soy sauce, oyster sauce, black pepper, brown sugar, cornstarch, and water.
step 6 Pour the sauce over the stir-fry and cook for another 2-3 minutes until the sauce thickens and coats everything evenly.
step 7 Fry or bake the potato fries until golden and crispy. Season with a little salt.
step 8 Plate the rice, top with red pepper flakes, add the stir-fry and fries on the side. Serve hot.
Storage and Reheating Tips:
Store the stir-fry, rice, and fries separately in airtight containers in the refrigerator for up to 3 days. Reheat the stir-fry in a skillet or microwave. Reheat fries in the oven or air fryer at 375°F to maintain crispiness. Rice can be microwaved with a splash of water to prevent dryness.
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