Savory Garlic Chicken Stir-Fry with Fluffy Rice & Crispy Potato Wedges
Description
This hearty dish combines tender garlic-infused chicken stir-fried with savory sauce, served alongside soft, fluffy rice and oven-baked crispy potato wedges. It’s a balanced meal packed with protein, carbs, and bold flavors — perfect for lunch or dinner.
Time Required
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 4
Ingredients
For Garlic Chicken Stir-Fry
500 g boneless chicken breast or thighs (cut into strips)
4 cloves garlic (minced)
1 medium onion (sliced)
1 bell pepper (sliced)
1 cup broccoli florets (optional)
2 tbsp soy sauce
1 tbsp oyster sauce (optional)
1 tsp black pepper
1 tsp chili flakes (optional)
1 tbsp cornstarch
3 tbsp cooking oil
Salt to taste
½ cup water or chicken stock
For Fluffy Rice
1½ cups basmati or long-grain rice
3 cups water
½ tsp salt
1 tsp oil
For Crispy Potato Wedges
3 large potatoes (cut into wedges)
2 tbsp olive oil
1 tsp paprika
½ tsp garlic powder
½ tsp black pepper
½ tsp salt
½ tsp dried herbs (optional)
Instructions
Cook the Fluffy Rice
Rinse rice until water runs clear.
Boil water, salt, and oil in a pot.
Add rice, cover, and cook on low heat for 12–15 minutes.
Turn off heat and let it steam for 5 minutes.
Fluff with a fork and set aside.
Make Crispy Potato Wedges
Preheat oven to 220°C (425°F).
Toss potato wedges with olive oil, paprika, garlic powder, salt, and pepper.
Spread on a baking tray in a single layer.
Bake for 25–30 minutes, flipping halfway, until golden and crispy.
(Air fryer option: 200°C for 18–20 minutes.)
Prepare Garlic Chicken Stir-Fry
Toss chicken with cornstarch, salt, and black pepper.
Heat oil in a wok or pan on medium-high heat.
Cook chicken until lightly golden and cooked through. Remove and set aside.
In the same pan, sauté garlic and onions until fragrant.
Add bell peppers and broccoli; stir-fry 2–3 minutes.
Return chicken to pan.
Add soy sauce, oyster sauce, chili flakes, and water/stock.
Stir and simmer 3–4 minutes until sauce thickens.
Assemble & Serve
Serve fluffy rice on a plate.
Add garlic chicken stir-fry on top or beside.
Serve crispy potato wedges on the side.
Optional garnish: chopped spring onions or sesame seeds.
Tips for Best Results
Use high heat for stir-frying to keep chicken juicy.
Soak potato wedges in cold water 15 minutes before baking for extra crispiness.
Don’t overcrowd the pan when cooking chicken.
Rest rice covered for fluffier texture.
Frequently Asked Questions
Can I use chicken thighs instead of breast?
Yes — thighs are juicier and more flavorful.
How do I make it healthier?
Use less oil, brown rice, and bake or air-fry potatoes.
Can I add more vegetables?
Absolutely — carrots, snap peas, mushrooms, or zucchini work well.
How to store leftovers?
Store in an airtight container in the refrigerator for up to 3 days.
Nutritional Information (Approx. per serving)
Calories: 520–600 kcal
Protein: 35 g
Carbohydrates: 65 g
Fat: 16 g
Fiber: 5–7 g