Description
A vibrant and spicy stir-fry featuring tender chicken, colorful bell peppers, and crispy potatoes, served over fluffy rice for a satisfying meal.
Ingredients
Scale
For the Crust:
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 large bell peppers (red and yellow), sliced
- 1 large onion, sliced
- 2 medium potatoes, diced and parboiled
- 3 cloves garlic, minced
- 2 tbsp soy sauce
- 1 tbsp sriracha sauce
- 1 tsp ginger, grated
- 1 tsp chili flakes
- 2 tbsp vegetable oil
- Salt and black pepper to taste
- 2 cups cooked white rice
- Fresh cilantro for garnish
Instructions
1. Prepare the Crust:
- Parboil diced potatoes for 5 minutes, then drain and set aside.
- Heat 1 tbsp oil in a large pan over medium-high heat. Add potatoes and cook until crispy and golden, about 8-10 minutes. Remove and set aside.
- In the same pan, add remaining oil. Add chicken and cook until browned and cooked through, about 6-8 minutes. Remove and set aside.
- Add onions, bell peppers, garlic, and ginger to the pan. Stir-fry for 4-5 minutes until vegetables are tender-crisp.
- Return chicken to the pan. Add soy sauce, sriracha, chili flakes, salt, and pepper. Stir to combine and cook for 2-3 minutes.
- Add crispy potatoes back to the pan and toss gently to mix.
- Serve the stir-fry over cooked rice, garnished with fresh cilantro.
Notes
You can customize the seasonings to taste.