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Crispy chicken stir-fry bowl with rice and potato wedges

Chicken Stir-Fry Bowl with Rice & Seasoned Potato Wedges

A delightful, wholesome dish that combines tender chicken, crisp vegetables, and seasoned potato wedges for a colorful and flavorful meal.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian
Calories: 600
Ingredients Method Notes

Ingredients
  

For the Stir-Fry
  • 2 large chicken breasts, sliced into strips Look for fresh, organic breasts with no added antibiotics for the best flavor.
  • 1 tbsp olive oil For sautéing.
  • 1 red bell pepper, sliced red bell pepper, sliced
  • 1 green bell pepper, sliced green bell pepper, sliced
  • 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
  • 2 cups cooked white rice Fluffed and sprinkled with fresh parsley.
  • 1 tbsp fresh parsley, chopped For garnish.
For the Seasoned Potato Wedges
  • 1 lb baby potatoes, cut into wedges For the crispy addition.
  • 1 tbsp olive oil For tossing the potato wedges.
  • 1 tsp garlic powder
  • 1 tsp paprika

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. In a bowl, toss the potato wedges with olive oil, garlic powder, paprika, salt, and pepper until well-coated.
  3. Spread the potato wedges on a baking sheet in a single layer.
Roasting the Potatoes
  1. Bake the potato wedges for 30–35 minutes, flipping halfway, until golden brown and crispy.
Cooking the Chicken Stir-Fry
  1. In a large skillet, heat olive oil over medium-high heat.
  2. Add the sliced chicken and sauté for about 5 minutes until browned.
  3. Stir in minced garlic, paprika, Italian seasoning, salt, and pepper.
Adding Vegetables
  1. Incorporate sliced mushrooms, onions, and bell peppers into the skillet.
Preparing the Rice
  1. Fluff the cooked rice and sprinkle it with fresh parsley.
Assembling the Bowl
  1. In a serving bowl, artfully arrange the chicken stir-fry, white rice, and crispy potato wedges.

Notes

This dish can be stored in the fridge for up to 3 days in an airtight container. For freezing, store in freezer bags for up to 2 months.