Spicy Pepper Chicken Stir-Fry with Rice & Crispy Fries
Prep time: 20 minutes
Cook time: 20 minutes
Servings: 2
Calories per serving: ~700 kcal
Ingredients
For the stir-fry:
2 chicken breasts, cut into bite-sized strips
1 red bell pepper, sliced
1green bell pepper, sliced
1 medium onion, sliced
2 tbsp soy sauce
1 tbsp oyster sau
1 tsp dark soy sauce (optional, for color)
1 tsp sugar
1 tbsp oil
1 tsp chili flakes (adjust to taste)
Salt and pepper to taste
For the sides:
1 cup long-grain white rice
2 cups thick-cut fries
Oil for frying
Chili flakes (for garnish)
Instructions
Cook the rice: Rinse rice and cook with 2 cups water until fluffy (about 15 minutes). Keep warm.
Fry the potatoes: Deep-fry thick-cut fries in hot oil at 180°C (350°F) until golden and crispy, about 6–8 minutes. Drain on paper towels.
Sear the chicken: Heat 1 tbsp oil in a large pan or wok. Add chicken and stir-fry over high heat for 4–5 minutes until browned.
Add the veggies: Toss in sliced onions and bell peppers. Stir-fry for another 3–4 minutes until tender-crisp.
Make it saucy: Add soy sauces, oyster sauce, sugar, and chili flakes. Stir well and cook 1–2 more minutes until everything is coated and slightly glossy.
Plate it up: Serve stir-fry alongside molded rice and crispy fries. Garnish rice with extra chili flakes.
Notes & Variations
Add garlic or ginger for extra depth.
Swap chicken for beef strips or tofu.