Spicy Chicken Stir-Fry with Bell Peppers, Rice & Fries
Enjoy a vibrant Spicy Chicken Stir-Fry with Bell Peppers, Rice & Fries that’s bursting with flavor! Perfect for weeknight dinners—try it today!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Stir-Frying
- Cuisine: Asian
Ingredients
Scale
- 2 chicken breasts, sliced into strips
- 1 tbsp vegetable oil
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 1 medium onion, sliced
- 2 garlic cloves, minced
- 1 tbsp soy sauce
- 1 tbsp oyster sauce or hoisin sauce
- ½ tsp chili flakes (adjust to taste)
- Salt and pepper to taste
- 120g jasmine rice
- 250 ml water
- Pinch of salt for rice
- 2 large potatoes, cut into wedges
- 1 tbsp olive oil
Instructions
- Cook the rice: Bring water and a pinch of salt to a boil. Add rinsed rice, cover tightly, reduce heat to low and simmer for 12 minutes. Remove from heat and let sit covered for another 5 minutes.
- Prepare the fries: Toss potato wedges with olive oil, salt, and pepper. Bake at 200°C (400°F) for 25–30 minutes until golden brown.
- Stir-fry the chicken: Heat vegetable oil in a wok over medium-high heat. Add chicken strips seasoned with salt/pepper; cook until golden brown (6–8 minutes). Remove from pan.
- Sauté vegetables: In the same pan, add onions first; cook until translucent (2 minutes). Add bell peppers and garlic; sauté for another 4–5 minutes.
- Combine: Return chicken to the pan. Stir in soy sauce, oyster sauce (or hoisin), chili flakes; cook for an additional 2 minutes.
- Serve: Plate rice topped with stir-fry and side of crispy fries.
Nutrition
- Serving Size: 1 plate (approximately 450g)
- Calories: 550
- Sugar: 4g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 7g
- Protein: 34g
- Cholesterol: 75mg