Tender strips of marinated chicken tossed with a rainbow of bell peppers and fragrant basmati rice make this chicken fajita rice a reliable weeknight staple. By marinating the poultry in a blend of tomato paste, zesty lemon, and warming spices like cumin and paprika, you build a foundation of deep, layered savory notes that penetrate the meat before it ever hits the wok.

The cooking process relies on high-heat sautéing to ensure the peppers retain a slight crunch while the rice absorbs the concentrated juices from the seasoned chicken. A final drizzle of soya and chili garlic sauces provides a necessary acidic kick and a hint of heat that ties the textures together. It is a straightforward, one-pan meal that balances convenience with enough depth to feel like a proper home-cooked dinner.

Because it comes together quickly in a single wok, this meal is an efficient solution for busy evenings when you want something substantial without the cleanup. The combination of garlicky aromatics and the char from the chicken strips creates a familiar, satisfying experience that holds up well for leftovers the next day.

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If you enjoy the smoky, spiced profile of this fajita-inspired skillet, you might want to broaden your repertoire of international poultry dishes. For those who love bold, charred flavors, our Tandoori Chicken Tikka Rice is a fantastic next step, while fans of comforting, saucy meals should explore our Tornado Omelette Rice with Japanese curry to see how different cultures master the combination of tender meat and perfectly seasoned grains.

Key Ingredients

Chicken breast: Sliced into strips and marinated in savory spices for the protein base.
Basmati rice: Pre-boiled grains provide the essential foundation for this stir-fried dish.
Bell peppers: A colorful trio of julienned peppers adds a signature crisp texture and sweetness.
Tomato paste: Provides a concentrated umami base and deep color to the marinated chicken.
Garlic: Freshly chopped cloves are sautéed to create a fragrant aromatic foundation.
Chili garlic sauce: Used in both marination and final assembly for a spicy, tangy kick.
Soy sauce: Enhances the overall dish with a salty, savory depth of character.

Global Inspirations for Chicken and Rice

Oven Baked Moroccan Chicken with Saffron Rice is a great choice if you prefer a fragrant, aromatic one-pan meal that relies on slow-cooked spices rather than stovetop searing.
Spicy Peri Peri Rice & Chicken offers an assertive, tangy heat that stands in contrast to the mild, savory notes of traditional fajitas, perfect for when you want to turn up the spice.
Rice & Chicken (Rizz 3a Djaj) highlights traditional Middle Eastern comfort, providing a simple yet deeply satisfying alternative for those seeking a more rustic, home-style dinner.

Chicken Fajita Rice

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Ingredients For Chicken Marination

Chicken boneless 400 gms cut into stripsGinger and garlic powder or paste 1 tablespoonSalt according to tasteOnion powder 1 tablespoonPaprika 1 tablespoonBlack pepper 1 teaspoonWhite pepper 1 teaspoonCumin powder 1 tablespoontomato paste 4 tablespoonssoya sauce 1 tablespoonchili garlic sauce 1 tablespoonred chili flakes 1 teaspoonred color a pinchlemon juice 2-3 tablespoon of freshly squeezed lemonolive oil 3 tablespoons

Steps

Marinate the chicken strips in the spices and the sauces , tomato paste for 30 min to 1 hour .. it’s optional but recommended for the taste

Ingredients For Rice

Boiled rice 3 cups good quality basmati rice @indiagatericemenachopped garlic 5-6 cloveschicken cubes 2 @maggiarabiaMix of peppers 1/4 cup green , yellow and red julienne cutSpring onion chopped 2-3soya sauce 2 tablespoons extra in endchili garlic sauce 1 tablespoon extra in endhot chili sauce 1 tablespoon extra in endOlive oil 4 tablespoons

Method

In a wok add olive oil and then add chopped garlic with chicken cubes and sauté fry for 2-3 min until aroma is releasedAdd the marinated chicken strips and sauté fry for 3-5 min until color of the chicken changesAdd the spring onions and bell peppers and sauté fry again for 3-5 minonce chicken and veggies are tender which will take about 5-7 minAdd boiled rice and then add the soya sauce , hot chili sauce and chili garlic sauce for the extra kicksauté fry on high flame for 2-3 min and it’s ready to eat

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