Chicken and Potato Stir Fry with Peppers and Rice
This stir fry takes the best of comfort food and quick cooking — crispy potatoes, juicy chicken, and sweet peppers tossed together in a flavorful sauce. Served over rice, it makes a satisfying and well-balanced meal.
Prep: 15 minutes
Cook: 25 minutes
Total: 40 minutes
Servings:4
Ingredients
For the Chicken & Potatoes
500 g (1 lb) boneless, skinless chicken breast or thighs, cut into strips
2 medium potatoes, peeled and diced into small cubes
1 tbsp cornstarch
3 tbsp vegetable or olive oil
Salt & black pepper, to taste
For the Veggies
1 red bell pepper, sliced
1 green bell pepper, sliced
1 small onion, sliced
2 garlic cloves, minced
For the Sauce
3 tbsp soy sauce
1 tbsp oyster sauce
1 tbsp rice vinegar
1 tsp honey
½ cup chicken broth or water
1 tsp cornstarch mixed with 2 tbsp water
For Serving
3 cups cooked jasmine or basmati rice
Green onions & sesame seeds, for garnish
Instructions
Step 1: Prep Chicken
Toss chicken pieces with cornstarch, salt, and pepper.
Let sit while prepping potatoes and veggies.
Step 2: Cook Potatoes
Heat 1 ½ tbsp oil in a wok or large skillet over medium-high heat.
Add diced potatoes and cook for 8–10 minutes, stirring occasionally, until golden and tender.
Remove and set aside.
Step 3: Cook Chicken
In the same pan, add 1 tbsp oil.
Cook chicken for 5–6 minutes, until golden brown and cooked through.
Remove and set aside with potatoes.
Step 4: Stir Fry Veggies
Add remaining oil to the pan.
Stir fry onion, garlic, and peppers for 3–4 minutes until slightly softened but still crisp.
Step 5: Combine Everything
Return chicken and potatoes to the pan.
Pour in sauce and cornstarch slurry, stirring until thickened and everything is coated (2–3 minutes).
Taste and adjust seasoning.
Step 6: Serve
Spoon stir fry over rice.
Garnish with green onions and sesame seeds.
Notes & Tips
Dice potatoes small so they cook quickly and evenly.
For extra flavor, parboil potatoes for 3 minutes before stir frying.
Add chili flakes or sriracha if you like heat.
Works great with leftover cooked rice for a next-day meal.
Frequently Asked Questions
Q: Can I make this without rice?
Yes — serve it as a standalone stir fry or pair with noodles instead.
Q: Can I add more veggies?
Absolutely — zucchini, carrots, snap peas, or mushrooms work well.
Q: Can I meal-prep this dish?
Yes — it reheats well in the microwave or wok. Keep rice separate for best results.
Nutritional Information
Calories: ~490
Protein: 34g
Carbs: 55g
Fat: 14g
Fiber: 5g
Sodium: ~640mg