Instructions
Step 1: Cook the rice according to package instructions using water or chicken broth. Once done, fluff and keep warm.
Step 2: Toss chicken pieces with cornstarch and soy sauce. Let marinate for 10-15 minutes.
Step 3: Preheat oven to 400°F (200°C). Toss potato fries in oil and salt, then spread on a baking tray. Bake for 30-35 minutes until crispy and golden, flipping halfway.
Step 4: Heat vegetable oil in a wok or skillet over medium-high heat. Add marinated chicken and stir-fry for 5-6 minutes until golden and cooked through. Remove and set aside.
Step 5: In the same pan, add a touch more oil if needed. Stir-fry garlic, ginger, onion, and bell peppers for 3-4 minutes until slightly softened but still crisp.
Step 6: Return the chicken to the pan. Add oyster sauce, dark soy sauce, vinegar, sugar, black pepper, and chili flakes. Stir everything together until well coated and heated through. Taste and adjust seasoning.
Step 7: Serve the stir-fry hot with a portion of steamed rice and golden fries on the side. Garnish with extra chili flakes if desired.
Storage and Reheating Tips
Store chicken stir-fry, rice, and fries in separate airtight containers in the fridge for up to 3 days. Reheat stir-fry in a skillet over medium heat until hot. Rice can be reheated in the microwave with a splash of water. Fries are best reheated in an oven or air fryer to maintain crispiness.
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