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!
Why This Recipe Works
- Using simple, easy to find ingredients make this a tasty dish that’s ready in no time.
- Steaming the broccoli before adding to the pan ensures you have that perfectly al dente texture.
- A combination of sriracha and hot sauce gives this dish the fiery dragon heat that just can’t be beat!
If you love Asian inspired food, I have some great recipes such as, Peri Peri Chicken, Beef & Broccoli Stir Fry, Fried Rice and Mushroom Noodle Soup. All quick and easy and so delicious!
How To Make Dragon Chicken
- Cut the chicken and vegetables.
- Steam or saute the broccoli.
- Combine the sauce ingredients.
- Season the chicken, brown in pan and set aside.
- Fry garlic, pepper, mushrooms and onion until tender.
- Add broccoli and sauce, simmer.
- Serve and enjoy!
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.
Tips & Variations
- 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.
- Serve this dragon chicken on a bed of rice or noodles for a hearty better than takeout meal.
- Add some cashew nuts to the finished dish for added texture.
Storing Instructions ?
- In the fridge: You can stor the cooked stir fry for up to three days in an airtight container in the fridge.
- In the freezer: If you are going to freeze this dish don’t refrigerate first, place it in a freezer-safe container and freeze immediately. Defrost before cooking and heat in a wok or frying pan.
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Let’s Make
Dragon Chicken
A hot and spicy stir-fry flavored with garlic, ginger, soy sauce, Sriracha sauce, hot sauce and honey.
Prep10 minutes
Cook5 minutes
Total15 minutes
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Instructions
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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).
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Steam or sauté the broccoli to the softness just a bit firmer than you prefer & set aside.
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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.
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Season the chicken with salt and pepper.
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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.
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In the same skillet, add the remaining oil, garlic, pepper, mushrooms and onion. Cook until vegetables are crisp tender, mixing frequently.
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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.
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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: 327 (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%)
Nutritional Data Disclaimer
