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Crispy chicken stir-fry bowl with rice and potato wedges on a plate

Crispy Chicken Stir-Fry Bowl with Rice and Potato Wedges

A delightful fusion of crispy chicken strips, colorful vegetables, and fluffy rice, served alongside golden roasted potato wedges for a satisfying meal.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Fusion
Calories: 600
Ingredients Method Notes

Ingredients
  

For the Chicken Stir-Fry
  • 2 large chicken breasts, sliced into strips Look for firm chicken breasts.
  • 1 tbsp olive oil For sautéing.
  • 8 oz mushrooms, sliced
  • 1 small onion, sliced
  • 3 cloves garlic, minced
  • 1 tsp paprika
  • 1 tsp Italian seasoning
  • to taste salt and black pepper Adjust to personal preference.
  • 2 cups cooked white rice
  • 1 tbsp fresh parsley, chopped For garnish.
For the Potato Wedges
  • 1 lb baby potatoes, cut into wedges Use smooth and blemish-free potatoes.
  • 1 tbsp olive oil (for potatoes)
  • 1 tsp garlic powder
  • 1 tsp paprika

Method
 

Preparation
  1. In a large bowl, toss the potato wedges with olive oil, garlic powder, paprika, salt, and pepper to ensure they are evenly coated.
  2. Spread the seasoned potato wedges on a baking sheet.
Roasting the Potatoes
  1. Bake in the preheated oven at 425°F (220°C) for 30–35 minutes until they are golden and crispy.
Cooking the Chicken
  1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
  2. Sauté the chicken strips seasoned with garlic, paprika, Italian seasoning, salt, and black pepper until cooked through and well-browned.
Adding Vegetables
  1. Add the sliced mushrooms, onions, and bell peppers to the skillet, cooking until the vegetables are tender.
Prepare the Rice
  1. Fluff the cooked white rice with a fork and sprinkle it with fresh parsley.
Assemble the Bowl
  1. In a serving bowl, arrange a generous scoop of the chicken stir-fry, a mound of fluffy rice, and a side of crispy potato wedges.
  2. Drizzle a little olive oil over the top for added richness.

Notes

This dish pairs well with steamed green beans or a side salad. Store leftovers in an airtight container in the fridge for up to 3 days.