Loaded Spicy Chicken & Potato Stir Fry with Garlic Rice
This dish combines tender chunks of chicken, crispy golden potatoes, and colorful peppers tossed in a spicy garlic sauce. Served over aromatic garlic rice, it’s a complete meal that’s filling, flavorful, and sure to be a crowd-pleaser.
Prep: 20 minutes
Cook: 30 minutes
Total: 50 minutes
Servings:4
Ingredients
For the Garlic Rice
2 cups cooked basmati or jasmine rice
2 tbsp olive oil
3 garlic cloves, minced
Salt, to taste
For the Stir Fry
1 lb (450 g) boneless chicken breast or thighs, cut into bite-sized pieces
2 medium potatoes, peeled & diced small
1 red bell pepper, sliced
1 green bell pepper, sliced
1 medium onion, sliced
2 tbsp vegetable or sesame oil
For the Spicy Sauce
¼ cup soy sauce
2 tbsp sriracha (or chili garlic sauce, adjust to taste)
1 tbsp tomato paste or ketchup (for sweetness & depth)
1 tbsp rice vinegar or lemon juice
1 tbsp honey or brown sugar
2 garlic cloves, minced
1 tsp grated ginger
½ cup chicken broth (or water)
1 tsp cornstarch + 2 tbsp water (slurry, to thicken)
Garnish
Green onions, chopped
Sesame seeds
Fresh cilantro
Instructions
Make Garlic Rice:
Heat oil in a skillet.
Add minced garlic, saute until golden and fragrant.
Toss in cooked rice, season with salt, and stir well. Keep warm.
Cook Potatoes:
Heat 1 tbsp oil in a large pan.
Fry potato cubes until golden and tender (8–10 minutes). Remove and set aside.
Cook Chicken:
In the same pan, add another tbsp oil.
Stir-fry chicken until browned and cooked through (5–6 minutes). Remove and set aside.
Cook Veggies:
In the same pan, saute onions and peppers until slightly softened (3–4 minutes).
Make Sauce:
In a bowl, whisk soy sauce, sriracha, tomato paste, vinegar, honey, garlic, ginger, and broth.
Pour into pan with veggies, bring to simmer.
Stir in cornstarch slurry, cook until sauce thickens.
Combine:
Add chicken and potatoes back to the pan.
Toss everything in the sauce until well coated.
Serve:
Spoon garlic rice into bowls.
Top with spicy chicken & potato stir fry.
Garnish with sesame seeds, green onions, and cilantro.
Notes & Tips
Use sweet potatoes instead of regular for a sweet-spicy combo.
Adjust heat with more or less sriracha/chili.
Can swap rice with quinoa or noodles for variation.
Frequently Asked Questions
Q: Can I make it less spicy?
Yes—replace sriracha with mild chili sauce or just use soy + honey.
Q: Can I meal prep this?
Yes—it reheats well. Keep rice and stir fry stored separately for best texture.
Nutritional Information
Calories: 620
Protein: 37g
Carbs: 65g
Fat: 23g
Fiber: 5g