Spicy Chicken & Broccoli Stir-Fry with Potato Wedges
This dish combines the classic quick stir-fry with a satisfying side of crispy potato wedges. The spicy kick from sriracha and fresh ginger brightens the chicken and broccoli, making for a vibrant and complete meal that's both easy to prepare and full of flavor.
Preheat your oven to 200°C (400°F). Spread the potato wedges in a single layer on a baking sheet.
Bake the potato wedges for 20-25 minutes, or according to package instructions, until golden and crispy.
While the wedges are baking, prepare the stir-fry ingredients. Cut the chicken breast fillets into bite-sized pieces.
Chop the broccoli into small florets. Halve the cherry tomatoes.
Peel and finely grate the fresh ginger.
In a small bowl, combine the soy sauce, grated ginger, and sriracha. Mix well.
Heat 1 tablespoon of vegetable oil in a large wok or frying pan over medium-high heat.
Add the chicken pieces to the hot pan and stir-fry for 5-7 minutes until cooked through and lightly browned.
Remove the chicken from the pan and set aside.
Add the remaining 1 tablespoon of vegetable oil to the pan. Add the broccoli florets and stir-fry for 3-5 minutes until tender-crisp.
Return the cooked chicken to the pan with the broccoli. Add the halved cherry tomatoes.
Pour the prepared soy sauce mixture over the chicken and vegetables. Toss everything together to coat evenly and heat through for 1-2 minutes.
Serve the spicy chicken and broccoli stir-fry immediately with the crispy potato wedges on the side.
For extra crunch, you can add a sprinkle of sesame seeds over the stir-fry before serving. If you prefer a milder dish, reduce the amount of sriracha or omit it entirely. This stir-fry is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days.