Food 15/01/2026 09:41

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.