Description
A bold and flavorful one-pan meal featuring tender chicken stir-fried with colorful bell peppers in a spicy garlic sauce, served alongside fluffy rice and crispy baked potato wedges.
Ingredients
Scale
For the Crust:
- 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
- 2 large russet potatoes, cut into wedges
- 2 tablespoons olive oil, divided
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow bell pepper, sliced
- 4 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon sriracha sauce
- 1 teaspoon honey
- 1/2 teaspoon red pepper flakes
- 2 green onions, chopped
- 2 cups cooked white rice, for serving
Instructions
1. Prepare the Crust:
- Preheat oven to 425°F (220°C). Toss potato wedges with 1 tablespoon olive oil, paprika, garlic powder, salt, and black pepper. Arrange on a baking sheet and bake for 25-30 minutes until crispy and golden.
- While potatoes bake, heat remaining 1 tablespoon olive oil in a large skillet or wok over medium-high heat. Add chicken pieces and cook for 5-7 minutes until browned and cooked through. Remove chicken and set aside.
- In the same skillet, add bell peppers and stir-fry for 3-4 minutes until slightly tender. Add minced garlic and cook for 1 minute until fragrant.
- Return chicken to skillet. Stir in soy sauce, sriracha, honey, and red pepper flakes. Cook for 2-3 minutes until sauce thickens and coats the chicken and peppers.
- Serve the spicy garlic chicken stir-fry over cooked rice, topped with chopped green onions, alongside the crispy potato wedges.
Notes
You can customize the seasonings to taste.