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
IngredientsChicken 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 garnishRoasted Potatoes:
200 g potatoes, cut into chunks 1 tbsp olive oil
Salt, pepper, paprikaSteamed Rice:
150 g long grain or jasmine rice
300 ml water Pinch of salt
InstructionsCook 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.
TipsAdd 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.