Dragon Chicken – Chinese Food Recipes

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Dragon Chicken, a tantalizing fusion dish, ignites the taste buds with a perfect blend of spicy and savory flavors. Originating from Indo-Chinese cuisine, this dish features succulent chicken pieces coated in a fiery sauce that boasts the rich umami of soy, the kick of chili, and the aromatic essence of ginger and garlic. With a name as bold as its taste, Dragon Chicken promises a culinary adventure that captures the essence of both worlds, delivering a memorable and fiery dining experience.

Here’s what you’ll need:

  • 1 lb (450g) boneless, skinless chicken breasts, thinly sliced
  • 2 tablespoons soy sauce (gluten-free alternative if needed)
  • 1 tablespoon sriracha sauce (adjust according to your spice preference)
  • 1 tablespoon honey (or a sugar-free alternative if desired)
  • 1 tablespoon cornstarch (or a keto-friendly thickener)
  • 2 tablespoons vegetable oil
  • 1 red bell pepper, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 1 onion, thinly sliced
  • 3 cloves garlic, minced
  • 1 teaspoon grated ginger
  • Salt and pepper to taste
  • Optional garnish: sliced green onions and sesame seeds

Calories per ingredient:

  • Boneless, skinless chicken breasts (1 lb): 660 calories
  • Soy sauce (2 tablespoons): 20 calories
  • Sriracha sauce (1 tablespoon): 5 calories
  • Honey (1 tablespoon): 64 calories
  • Cornstarch (1 tablespoon): 30 calories
  • Vegetable oil (2 tablespoons): 240 calories
  • Red bell pepper: 37 calories
  • Green bell pepper: 33 calories
  • Onion: 44 calories
  • Garlic (3 cloves): 13 calories
  • Grated ginger (1 teaspoon): 2 calories
  • Salt and pepper: negligible calories

Cooking time: 25 minutes
Serving size: 4 servings

Instructions:

  1. In a bowl, combine the soy sauce, sriracha sauce, honey, and cornstarch. Mix well to create a smooth sauce.
  2. Heat the vegetable oil in a large skillet or wok over medium-high heat.
  3. Add the sliced chicken to the skillet and cook until browned and cooked through. Remove the chicken from the skillet and set aside.
  4. In the same skillet, add the sliced bell peppers, onion, minced garlic, and grated ginger. Stir-fry for about 3-4 minutes until the vegetables are slightly tender.
  5. Return the cooked chicken to the skillet and pour the sauce over the ingredients. Stir well to coat everything evenly.
  6. Cook for an additional 2-3 minutes until the sauce thickens and coats the chicken and vegetables.
  7. Remove from heat and garnish with sliced green onions and sesame seeds if desired.
  8. Serve hot and be prepared for a fiery flavor experience!

Beginner Tips:

  • Adjust the amount of sriracha sauce according to your spice tolerance. You can start with a smaller amount and add more if desired.
  • Make sure to thinly slice the chicken and vegetables for quick and even cooking.
  • If you prefer a thicker sauce, you can dissolve an extra teaspoon of cornstarch in a tablespoon of water and add it to the stir-fry during the last minute of cooking.

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