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Crispy Chicken Stir-Fry Bowl with Rice and Potato Wedges

This hearty and satisfying Crispy Chicken Stir-Fry Bowl combines juicy chicken, vibrant vegetables, and crispy potato wedges, making it a perfect meal for the whole family.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Asian
Calories: 600
Ingredients Method Notes

Ingredients
  

For the chicken stir-fry
  • 2 large chicken breasts, sliced into strips
  • 2 tbsp olive oil
  • 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
For the rice
  • 2 cups cooked white rice
  • 1 tbsp fresh parsley, chopped
For the potato wedges
  • 1 lb baby potatoes, cut into wedges
  • 1 tbsp olive oil
  • 1 tsp garlic powder

Method
 

Preparation
  1. Preheat the oven to 425°F (220°C).
  2. In a large bowl, toss the potato wedges with 1 tbsp olive oil, garlic powder, paprika, salt, and black pepper.
  3. Spread the potatoes on a baking sheet in a single layer.
Cooking
  1. Bake potato wedges for 30-35 minutes until golden and crispy.
  2. While the potatoes bake, heat 1 tbsp olive oil in a large skillet over medium-high heat.
  3. Add the sliced chicken to the skillet, season with garlic, paprika, Italian seasoning, salt, and pepper, and cook until browned and cooked through (6-7 minutes).
  4. Add sliced mushrooms, onions, and bell peppers to the skillet, and cook until vegetables are tender (4-5 minutes).
  5. Fluff the cooked rice with a fork and stir in the fresh parsley.
Serving
  1. Arrange the chicken stir-fry, the fluffy rice, and the crispy potato wedges in a bowl.

Notes

For variations, try adding sliced jalapeños for a spicy kick, or swap the baby potatoes for sweet potatoes for a healthier alternative. Store leftovers in an airtight container for up to 3 days.