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Food 2026-01-15 09:41:22

Spicy Chicken Stir-Fry with Bell Peppers, Roast Potatoes & Steamed Rice

Spicy Chicken Stir-Fry with Bell Peppers, Roast Potatoes & Steamed Rice




Spicy Chicken Stir-Fry with Bell Peppers, Roast Potatoes & Steamed Rice 🍗🍚

Prep Time: 20 minutes
Cook Time: 25 minutes
Serves: 2
Calories per Serving: ~720 kcal

🛒 Ingredients
Chicken Stir-Fry:

🍗 300 g boneless chicken breast or thighs, cut into strips

🌶️ ½ red bell pepper, sliced

🫑 ½ green bell pepper, sliced

🧅 1 medium onion, sliced

🧄 2 garlic cloves, minced

🛢️ 1 tbsp vegetable oil

🌶️ 1 tbsp chili paste (or sambal oelek)

🥄 1 tbsp soy sauce

🥄 1 tsp dark soy sauce (optional)

🥄 1 tsp rice vinegar or lemon juice

🌿 Fresh parsley or coriander for garnish

Roasted Potatoes:

🥔 200 g potatoes, cut into chunks

🛢️ 1 tbsp olive oil

🧂 Salt, pepper, paprika

Steamed Rice:

🍚 150 g long grain or jasmine rice

💧 300 ml water

🧂 Pinch of salt





👩‍🍳 Instructions

Cook rice: Rinse rice and cook in salted water for 12–15 minutes, until tender. Fluff and keep warm.

Roast potatoes: Toss potato chunks with oil, salt, pepper, and paprika. Roast at 200°C (390°F) for 25 minutes until crispy and golden.

Stir-fry chicken: Heat oil in a large pan or wok. Add chicken, season with salt, and sauté for 4–5 minutes until browned.

Add vegetables: Toss in garlic, onions, and bell peppers. Stir-fry for 3–4 minutes until slightly softened but still vibrant.

Sauce it up: Add chili paste, soy sauce, and vinegar. Stir well to coat the chicken and veg evenly in the sauce. Cook another 2 minutes.

Serve: Plate rice, roasted potatoes, and chicken stir-fry. Garnish with herbs and serve hot.




💡 Tips

Add a pinch of sugar for balance if the sauce is too spicy.

Use pre-cooked rice for a faster meal.

Swap chili paste with sweet chili sauce for a milder version.

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