Description
A vibrant and hearty meal featuring tender chicken stir-fried with colorful bell peppers in a spicy sauce, served alongside fluffy jasmine rice and crispy roasted potatoes.
Ingredients
Scale
For the Crust:
- 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 bell peppers (red and yellow), sliced
- 1 onion, sliced
- 3 cloves garlic, minced
- 2 tbsp soy sauce
- 1 tbsp sriracha
- 1 tsp ginger, grated
- 1 tbsp vegetable oil
- 1 cup jasmine rice
- 2 cups water
- 1 lb baby potatoes, halved
- 2 tbsp olive oil
- Salt and pepper to taste
- Green onions, sliced for garnish
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Toss halved baby potatoes with olive oil, salt, and pepper. Roast for 25-30 minutes until golden and crispy.
- Rinse jasmine rice and cook with 2 cups water according to package instructions until fluffy.
- Heat vegetable oil in a large skillet or wok over medium-high heat. Add chicken pieces and cook until browned and cooked through, about 5-7 minutes.
- Add sliced bell peppers, onion, garlic, and ginger to the skillet. Stir-fry for 4-5 minutes until vegetables are tender-crisp.
- Pour in soy sauce and sriracha, stirring to coat everything evenly. Cook for another 2 minutes until sauce thickens slightly.
- Serve the spicy chicken stir-fry over jasmine rice with roasted potatoes on the side. Garnish with sliced green onions.
Notes
You can customize the seasonings to taste.