Spicy Chicken Stir-Fry with Herb Potatoes & Fluffy Rice

This Spicy Chicken Stir-Fry with Herb Potatoes and Fluffy Rice brings together bold flavors, crisp vegetables, hearty roasted potatoes, and perfectly cooked rice for a satisfying, well-balanced meal. The dish blends everyday pantry spices with fresh ingredients to create a comforting and versatile dinner that works for weeknights, meal prep, or family gatherings. Each component is simple on its own, but together they create a complete and vibrant plate.

Ingredients

For the Spicy Chicken Stir-Fry

• 500g chicken breast, cubed
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 medium onion, chopped
• 150g mushrooms, sliced
• 2 garlic cloves, minced
• 2 tablespoons olive oil
• 1 tablespoon soy sauce
• 1 teaspoon sweet paprika
• 1 teaspoon chili flakes (or to taste)
• Salt and pepper, to taste
• 2 tablespoons chopped parsley (plus extra for garnish)

For the Herb-Roasted Potatoes

• 600g baby potatoes, halved or quartered
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• Salt and pepper, to taste
• Fresh parsley, for garnish

For the Fluffy Rice

• 1 cup basmati or jasmine rice
• 2 cups water
• Salt, to taste

Instructions

1. Roast the Herb Potatoes

1. Preheat the oven to 200°C (392°F).
2. In a bowl, toss the potatoes with olive oil, oregano, garlic powder, salt, and pepper.
3. Spread them on a baking tray in a single layer.
4. Roast for 25–30 minutes, flipping halfway, until crispy and golden brown.
5. Garnish with fresh parsley before serving.

2. Cook the Rice

1. Rinse the rice thoroughly under cold water until the water runs clear.
2. In a pot, bring 2 cups of water with a pinch of salt to a boil.
3. Add the rice, reduce heat to low, cover, and simmer for 12–15 minutes.
4. Turn off the heat and let the rice sit, covered, for 5 minutes.
5. Fluff with a fork and add a sprinkle of parsley if desired.

3. Make the Spicy Chicken Stir-Fry

1. Heat olive oil in a large skillet or wok over medium-high heat.
2. Add the cubed chicken and cook for 5–6 minutes until lightly golden and mostly cooked through.
3. Add the garlic, onion, bell peppers, and mushrooms. Stir-fry for 7–8 minutes until the vegetables are tender and slightly caramelized.
4. Season with soy sauce, paprika, chili flakes, salt, and pepper.
5. Cook for 2–3 more minutes, stirring until well coated and glossy.
6. Finish with chopped fresh parsley.

4. Assemble the Plate

Serve a portion of rice alongside the herb potatoes and top with the spicy chicken stir-fry. Garnish with extra parsley if desired.

Tips & Variations

• Vegan Version: Replace chicken with tofu or tempeh and use soy sauce or coconut aminos.
• Extra Heat: Add fresh chopped chili, hot sauce, or increase the chili flakes.
• Herb Variation: Swap oregano on the potatoes for rosemary, thyme, or an herb blend.
• Meal Prep: Stores well for up to 3 days in the refrigerator. Keep components separated for best texture.

Quick Info

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Servings: 4
• Calories: ~590 kcal per serving
• Cuisine: Modern comfort