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Ultimate Chicken Stir-Fry Plate with Rice & Crispy Chips

A comforting and quick meal featuring juicy chicken stir-fry with fresh veggies, fluffy rice, and golden crispy chips that add a delightful crunch to every bite.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian-Inspired
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

For the Rice
  • 1.5 cups long-grain white rice
  • 3 cups water
  • 0.5 tsp salt for cooking rice
For the Crispy Chips
  • 3 tbsp vegetable oil for tossing potato chips
  • 0.5 tsp salt for tossing potato chips
  • 4 medium potatoes thick-cut for chips
For the Chicken Stir-Fry
  • 1 lb chicken breasts cut into chunks
  • 2 tbsp vegetable oil for cooking chicken and veggies
  • 1 medium onion sliced
  • 2 medium bell peppers sliced, colorful
  • 2 cloves garlic minced
  • 0.25 tsp chili flakes optional
For the Sauce
  • 3 tbsp soy sauce
  • 1 tbsp honey or brown sugar
  • 1 tbsp oyster sauce
  • 1 tsp cornstarch
  • 0.25 cup water
  • 0.25 tsp black pepper

Equipment

  • Large Pot
  • Baking tray
  • Large Pan or Skillet
  • Small bowl

Method
 

  1. Step 1: Rinse rice under cold water until clear. Bring 3 cups water and ½ tsp salt to a boil in a pot. Add rice, cover, reduce heat to low, and simmer 15 minutes until tender. Remove from heat and let rest, covered, for 5 minutes. Fluff with fork.
  2. Step 2: Preheat oven to 425°F (220°C). Toss thick potato chips with 3 tbsp vegetable oil and ½ tsp salt. Arrange in a single layer on baking tray. Roast 25–30 minutes, turning halfway, until golden and crispy.
  3. Step 3: In a small bowl, whisk together soy sauce, honey or brown sugar, oyster sauce, cornstarch, ¼ cup water, and ¼ tsp black pepper until smooth. Set aside.
  4. Step 4: Heat 2 tbsp vegetable oil in large pan over medium-high. Add chicken chunks and cook 5–6 minutes, turning occasionally, until golden and cooked through (165°F/75°C internal). Remove chicken and set aside.
  5. Step 5: In same pan, sauté sliced onion and bell peppers for 3–4 minutes until starting to soften but still slightly crunchy. Add minced garlic and chili flakes; cook 30 seconds until fragrant.
  6. Step 6: Return chicken to pan and pour in sauce. Stir and cook 1–2 minutes until sauce thickens and becomes glossy, coating chicken and veggies.
  7. Step 7: Plate fluffy rice, top with saucy chicken stir-fry, and serve with crispy chips. Enjoy immediately.

Notes

Swap rice types to brown or jasmine for different flavors. Use sweet potatoes for chips as a colorful alternative. Try tofu or shrimp instead of chicken. Add snap peas, broccoli, or mushrooms for more veggies. Increase chili flakes or add sriracha for extra heat. Store leftovers in fridge up to 3 days, reheat gently. Chips best fresh but can be reheated in oven.