Spicy Pepper Chicken Stir-Fry with Rice & Crispy Fries 🍛🌶️🍟

 

Prep Time: 20 mins

Cook Time: 25 mins

Servings: 4

Calories per serving: ~720 kcal

📝 Ingredients:

500g chicken breast (cut into chunks) 🍗

1 red bell pepper (sliced) 🌶️

1 green bell pepper (sliced)

1 medium yellow potato (thinly sliced and parboiled) 🥔

200g mushrooms (halved or sliced) 🍄

1 onion (sliced)

2 garlic cloves (minced) 🧄

2 tbsp soy sauce

1 tbsp oyster sauce (optional)

1 tsp black pepper

1 tsp paprika

½ tsp chili flakes

Salt to taste

2 tbsp vegetable oil

For the sides:

1½ cups cooked white rice 🍚

Thick-cut fries or yuca fries (about 400g) 🍟

Fresh parsley or coriander (for garnish)

👨‍🍳 Instructions:

Boil and drain the sliced potato until just tender (about

6–7 minutes). Set aside.

In a large pan or wok, heat oil and sauté garlic and onion

until soft.

Add chicken pieces, season with salt, pepper, and

paprika. Cook until golden and fully cooked.

Stir in the bell peppers, mushrooms, and potatoes. Cook

for 5–6 minutes.

Add soy sauce, oyster sauce (if using), and chili flakes.

Stir-fry until everything is coated and caramelized.

Meanwhile, cook or reheat fries in a hot oven or air fryer

until crispy.

Plate the chicken stir-fry with a serving of white rice and

fries. Garnish with herbs and serve hot.

💡 Tips:

Use leftover roasted potatoes instead of parboiling for

quicker prep.

Adjust chili flakes based on heat preference.

Swap chicken for tofu for a vegetarian version.