Dragon Chicken

This recipe for Dragon Chicken guarantees you a restaurant worthy Indo-Chinese inspired dish in under 30 minutes!

Asian food is my favorite thing to make, and to eat! I adore the flavors and how often, the recipes are so quick and easy to make. This wonderfully easy recipe for dragon chicken is a new favorite in our kitchen, and I hope it will soon become one in yours!

If you love Asian inspired food, I have some great recipes such as Beef & Broccoli Stir Fry, Fried Rice and Mushroom Noodle Soup. All quick and easy and so delicious!

Ingredient Notes

• Chicken: Diced chicken is great for this recipe, cutting the chicken into equally sized pieces helps the dish cook evenly.
• Broccoli: Always make sure your broccoli is firm and a deep green colour, cooking with broccoli that isn’t fresh can make all the difference to your dish.
• Bell Peppers: I used red bell peppers in this recipe but you can use yellow, green or orange, the choice is yours.
• Mushrooms: Brown mushrooms are perfect for this dish but you can use any of your favorite mushrooms.
• Hot Sauce: I love Sriracha sauce for these types of dishes, but feel free to use any of your favorite sauces and experiment with how much heat you prefer.
• Soy Sauce: I like to use low sodium soy sauce but you can use any soy sauce you have on hand. You can always season your food if you think it needs it.

Step By Step Instructions:

Cut the chicken and vegetables into bite-sized pieces.

Steam the broccoli.

Whisk the soy sauce, vinegar, honey, hot sauce, Sriracha sauce, sesame oil, ginger, two thirds of the garlic, cornstarch, and water until smooth. Set aside.

Heat a wok and brown the chicken pieces. Once cooked remove the chicken from the pan.

Add the remaining oil, garlic, and vegetables to the pan.

Add the sauce and chicken to the pan and simmer. Serve hot.

Stay Updated

Receive new recipes & dinner ideas straight to your inbox!

Enter your email

Let’s Make Dragon Chicken

A hot and spicy stir-fry flavored with garlic, ginger, soy sauce, Sriracha sauce, hot sauce and honey.

5 from 6 votes

Prep10 minutes

Cook5 minutes

Total15 minutes

Serves: 4

Print

• Pinterest

Rate Share

Ingredients

• ▢ ¼ cup low-sodium soy sauce
• ▢ 3 tablespoons rice vinegar
• ▢ 1 tablespoon honey
• ▢ 1 tablespoon hot sauce
• ▢ 1 tablespoon Sriracha sauce
• ▢ 1 tablespoon sesame oil
• ▢ 1 tablespoon ginger grated
• ▢ 6 cloves garlic minced
• ▢ 2 tablespoons cornstarch
• ▢ 1 lb boneless chicken
• ▢ salt and pepper
• ▢ 3 tablespoons canola oil
• ▢ 1 large red bell pepper
• ▢ 1 onion
• ▢ 8 oz mushrooms

Cups – Metric

Cook ModePrevent your screen from going dark

Instructions

• Trim chicken thighs of excess fat and cut into bite-sized pieces. Cut the vegetables into even-sized pieces (about the same size as the chicken pieces).
• Steam or sauté the broccoli to the softness just a bit firmer than you prefer & set aside.
• In a large bowl, whisk the soy sauce, vinegar, honey, hot sauce, Sriracha sauce, sesame oil, ginger, two thirds of the garlic, cornstarch, and water until smooth. Set aside.
• Season the chicken with salt and pepper.
• Heat a large heavy-bottomed skillet or wok over high heat. Add 2 tablespoons of oil. Once oil is hot, add chicken in a single layer. Cook chicken until browned, mixing as needed. Once cooked, remove chicken from the pan and set aside.
• In the same skillet, add the remaining oil, garlic, pepper, mushrooms and onion. Cook until vegetables are crisp tender, mixing frequently.
• Add the cooked broccoli and stir in the sauce and simmer for an additional minute or two until thickened. Taste for seasoning and add salt as needed.
• Stir in the chicken to warm through before serving.

Tips + Notes

• Always make sure your wok or pan is searing hot before stir frying.
• If you are cooking for a lot of people don’t overcrowd the chicken in the pan, batch cook the chicken if necessary. You don’t want your chicken to steam.

Nutrition Information:

Calories: 327kcal (16%)| Carbohydrates: 16g (5%)| Protein: 27g (54%)| Fat: 17g (26%)| Saturated Fat: 2g (13%)| Polyunsaturated Fat: 5g| Monounsaturated Fat: 9g| Trans Fat: 1g| Cholesterol: 73mg (24%)| Sodium: 840mg (37%)| Potassium: 706mg (20%)| Fiber: 1g (4%)| Sugar: 7g (8%)| Vitamin A: 46IU (1%)| Vitamin C: 11mg (13%)| Calcium: 26mg (3%)| Iron: 1mg (6%)

Author:Erren Hart

Course:Dinner

Cuisine:Asian

Keyword:chinese chicken recipes, dragon chicken, dragon chicken recipe

Follow Me on SocialMention @ErrensKitchen or tag #ErrensKitchen on Instagram