Ultimate Spicy Chicken Stir-Fry with Rice & Crispy Wedges 🍚🍟🌶️

 

Prep Time: 20 minutes

Cook Time: 25 minutes

Servings: 2

Calories: ~680 kcal per serving

🛒 Ingredients

For the Chicken Stir-Fry:

🐔 2 chicken breasts, diced

🧅 1 medium onion, sliced

🫑 1 red bell pepper, sliced

🫑 1 green bell pepper, sliced

🧄 3 garlic cloves, minced

🌶️ 1 tbsp crushed chili flakes (adjust to taste)

🥄 2 tbsp soy sauce

🥄 1 tbsp oyster sauce (optional but adds depth)

🧂 Salt & black pepper, to taste

🛢️ 2 tbsp vegetable oil

For the Rice:

🍚 1 cup basmati or long grain rice

💧 2 cups water

🧂 Pinch of salt

For the Potato Wedges:

🥔 2 large potatoes, peeled and cut into thick wedges

🛢️ 2 tbsp vegetable oil

🧂 Salt, to taste

🌿 Optional: Paprika or garlic powder for extra flavor

👩‍🍳 Instructions

Cook the Rice:

Rinse the rice under cold water. In a pot, combine rice, 2

cups water, and salt. Bring to a boil, then reduce to low,

cover, and simmer for 12–15 minutes until fluffy. Set

aside.

Prepare the Potato Wedges:

Preheat oven to 200°C (400°F). Toss potato wedges in oil

and salt. Optional: Add paprika or garlic powder. Bake for

25–30 minutes, flipping halfway, until golden and crispy.

Stir-Fry the Chicken:

Heat 2 tbsp oil in a large pan or wok over medium-high

heat. Add garlic and chicken pieces. Sauté for 5–7

minutes until browned and cooked through.

Add Veggies:

Toss in onions and bell peppers. Stir-fry for another 4–5

minutes until slightly tender but still crisp.

Flavor it Up:

Stir in soy sauce, oyster sauce (if using), chili flakes, salt,

and pepper. Cook for another 2–3 minutes until

everything is well coated and glossy.

Assemble and Serve:

Plate the rice using a small bowl for shape. Add chicken

stir-fry and crispy wedges. Serve hot!

💡 Notes & Variations

Swap chicken with tofu or shrimp for variation.

Add a dash of sesame oil or fresh lime juice for an extra

flavor kick.

Want it saucier? Add 2 tbsp water + 1 tsp cornstarch

slurry at the end and simmer briefly.