Honey Pepper Chicken with Rice & Golden Potato Wedges
Prep Time: 15 minutes
Cook Time: 20 minutes
Serves: 4
Calories: approx. 650 kcal per serving
Ingredients
Chicken
1½ lbs chicken breast, cubed
Salt & pepper
1 tsp paprik
1 tbsp cornstarch
2 tbsp oil
Vegetables
1 green bell pepper
1 red bell pepper
1 onion
1 tsp chili flakes
Sauce
¼ cup soy sauce
1 tbsp honey
1 tbsp oyster sauce
1 tbsp rice vinegar
¼ cup water
1 tsp cornstarch + 1 tbsp water
Sides
2 cups cooked rice
2 large potatoes
1½ tbsp olive oil
Salt
Method
Cook rice and keep warm.
Roast seasoned potato wedges at 425°F (220°C) for 30–35 minutes until crisp.
Coat chicken with seasonings and cornstarch.
Stir-fry chicken 5–6 minutes until fully cooked (165°F / 74°C). Remove.
Cook vegetables briefly until crisp-tender.
Return chicken, add sauce, and simmer until thickened.
Serve hot with rice and potatoes.