Description
When you’re craving bold flavors and hearty comfort food in one pan, this loaded spicy chicken and potato stir-fry with garlic rice is the perfect answer. Crispy golden potatoes, juicy chicken, and a fiery sauce come together in a skillet for a meal that’s filling, satisfying, and full of texture. Served with aromatic garlic rice, it’s a dish that feels like a restaurant-style indulgence but can be made easily at home on a weeknight.
Ingredients
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1 ½ lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
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3 medium potatoes, peeled and diced into small cubes
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1 red bell pepper, sliced
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1 green bell pepper, sliced
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1 medium onion, sliced
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3 cloves garlic, minced
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2 tablespoons soy sauce
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1 tablespoon oyster sauce
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1 tablespoon chili paste or sriracha (adjust to taste)
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1 tablespoon ketchup (for slight sweetness)
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1 teaspoon smoked paprika
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½ teaspoon black pepper
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½ teaspoon salt
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3 tablespoons vegetable oil, divided
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2 tablespoons green onions, chopped (for garnish)
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For the Garlic Rice:
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3 cups cooked jasmine rice
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3 cloves garlic, minced
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1 tablespoon butter or oil
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½ teaspoon salt
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Instructions
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Heat 1 tablespoon of oil in a skillet or wok over medium-high heat. Add the potatoes and cook until golden and crispy on the outside and tender inside, about 8–10 minutes. Remove and set aside.
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In the same skillet, add another tablespoon of oil. Sear the chicken pieces until browned and fully cooked, about 6–7 minutes. Remove and set aside.
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Add the last tablespoon of oil along with onion, garlic, and bell peppers. Stir-fry for 3–4 minutes until fragrant and slightly softened.
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Return the chicken and potatoes to the skillet. Stir in soy sauce, oyster sauce, chili paste, ketchup, smoked paprika, salt, and black pepper. Toss until everything is evenly coated and heated through.
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For the garlic rice, heat butter or oil in a pan. Add minced garlic and sauté until golden and fragrant. Stir in the cooked rice and salt, mixing until well coated.
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Serve the stir-fry hot over garlic rice, and garnish with chopped green onions.
- Prep Time: 15 minutes
- Cook Time: 25 minutes