Bring restaurant-quality flavor to your table with this Ultimate Sticky Chili-Garlic Chicken with Peppers, Rice & Crispy Fries. Tender chicken is coated in a rich, glossy sweet-and-spicy garlic sauce, stir-fried with vibrant bell peppers, and served alongside fluffy steamed rice and crispy golden fries. This satisfying meal is perfect for weeknight dinners, family meals, or whenever you’re craving bold takeout-style flavors at home.
β±οΈ Recipe Details
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Servings: 4
- Calories: Approximately 790 kcal per serving
π Ingredients
For the Steamed Rice:
π 1 cup (200 g) long-grain white rice, rinsed
π§ 1Β½ cups (360 ml) water
π§ 1/2 tsp salt
For the Crispy Fries:
π 500 g frozen thick-cut French fries
For the Chili-Garlic Chicken:
π 650 g boneless, skinless chicken breast, cut into bite-sized pieces
π§ 1/2 tsp salt
β« 1/4 tsp black pepper
πΆοΈ 1/2 tsp paprika
π½ 1 tbsp cornstarch
π« 2 tbsp neutral cooking oil
π§ 3 garlic cloves, minced
πΆοΈ 1 red bell pepper, sliced
π« 1 green bell pepper, sliced
For the Sticky Chili-Garlic Sauce:
π₯£ 3 tbsp soy sauce
π― 2 tbsp honey
πΆοΈ 1 tbsp sweet chili sauce
π
1 tbsp tomato paste
π 1 tbsp fresh lime juice or rice vinegar
π§ 1/3 cup (80 ml) chicken stock or water
πΆοΈ 1/2 tsp crushed red chili flakes (plus extra to taste)
π½ 1 tsp cornstarch mixed with 1 tbsp cold water
For Garnish:
πΏ 3 tbsp fresh parsley or cilantro, finely chopped
π©βπ³ Instructions
1. Cook the Rice
Combine the rinsed rice, water, and salt in a saucepan. Bring to a boil over medium-high heat, then reduce to low, cover, and cook for 12β15 minutes.
Remove from the heat and let the rice rest, covered, for 10 minutes before fluffing with a fork.
2. Bake the Fries
Preheat the oven to 425Β°F (220Β°C) or 400Β°F (200Β°C fan-forced).
Spread the frozen fries in a single layer on a baking sheet and bake for 22β28 minutes, turning halfway through, until crisp and golden. Follow the package instructions if they vary.
3. Season the Chicken
In a large bowl, toss the chicken with the salt, black pepper, paprika, and cornstarch until each piece is lightly coated.
4. Sear the Chicken
Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat.
Cook the chicken in two batches for 4β6 minutes per batch, turning occasionally until golden brown and cooked through. Transfer to a plate.
5. Stir-Fry the Vegetables
Add the remaining tablespoon of oil to the skillet.
Cook the red and green bell peppers for 2β3 minutes, keeping them crisp-tender. Stir in the minced garlic and cook for 30 seconds until fragrant.
6. Make the Sticky Chili-Garlic Sauce
Add the soy sauce, honey, sweet chili sauce, tomato paste, lime juice, chicken stock, and chili flakes to the skillet.
Bring the sauce to a gentle simmer for 1β2 minutes, allowing the flavors to combine.
7. Finish the Stir-Fry
Return the chicken to the pan and toss until evenly coated.
Stir in the cornstarch slurry and cook for 1β2 minutes, stirring constantly, until the sauce thickens into a rich, glossy glaze that coats every piece of chicken. Ensure the chicken reaches an internal temperature of 165Β°F (74Β°C).
Fold in most of the chopped parsley or cilantro.
8. Plate and Serve
Divide the steamed rice among four plates. Add a generous serving of sticky chili-garlic chicken with peppers and a side of crispy fries.
Finish with the remaining fresh herbs and an extra sprinkle of chili flakes for added heat, if desired.
π‘ Tips & Variations
- Add 1 tablespoon of dark soy sauce for a richer color and deeper umami flavor.
- Boneless chicken thighs make an excellent substitute and stay extra juicy.
- Stir-fry the bell peppers just until crisp-tender to preserve their vibrant color and texture.
- Add sliced fresh chilies for extra spice or omit the chili flakes for a milder version.
- Pair with steamed broccoli, green beans, or a fresh cucumber salad for a complete meal.
- Leftovers can be refrigerated in an airtight container for up to 3 days.
π₯ Nutrition (Per Serving)
- Calories: Approximately 790 kcal
- Protein: 44 g
- Carbohydrates: 72 g
- Fat: 22 g
- Fiber: 5 g
- Sugar: 15 g
