Description
A hearty and flavorful one-pan meal featuring tender chicken, vibrant bell peppers, fluffy rice, and crispy golden potatoes, all tossed in a savory stir-fry sauce.
Ingredients
Scale
For the Crust:
- 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 medium russet potatoes, peeled and diced into 1/2-inch cubes
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow onion, sliced
- 2 cloves garlic, minced
- 1 cup long-grain white rice
- 2 cups chicken broth
- 3 tbsp soy sauce
- 2 tbsp olive oil
- 1 tbsp sesame oil
- 1 tsp ginger, grated
- 1/2 tsp black pepper
- Salt to taste
- 2 green onions, chopped (for garnish)
Instructions
1. Prepare the Crust:
- Heat 1 tbsp olive oil in a large skillet or wok over medium-high heat. Add diced potatoes and cook for 10-12 minutes, stirring occasionally, until golden and crispy. Remove and set aside.
- In the same skillet, add remaining olive oil. Add chicken pieces and cook for 5-7 minutes until browned and cooked through. Remove and set aside with potatoes.
- Add bell peppers and onion to the skillet; stir-fry for 4-5 minutes until tender-crisp. Add garlic and ginger; cook for 1 minute until fragrant.
- Stir in rice, chicken broth, soy sauce, and sesame oil. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until rice is tender and liquid is absorbed.
- Return chicken and potatoes to the skillet; stir to combine and heat through for 2-3 minutes. Season with salt and black pepper.
- Garnish with chopped green onions and serve hot.
Notes
You can customize the seasonings to taste.