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.
Did you make this?
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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
Serves: 4
Ingredients
- 1 lb boneless chicken
- 8 oz fresh broccoli s cut into bite-sized piece
- 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
- ¼ cup water or chicken stock
- salt and pepper
- 3 tablespoons canola oil
- 1 large red bell pepper
- 1 onion
- 8 oz mushrooms
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: 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%)
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Marvina says
Have not tried, but I will this week after picking up the necessary items. However, all my skillets say the best way to maintain the life from your pans is not super high heat. Suggestions please.
Erren's Kitchen says
To protect your skillet, you can still achieve great results without using super high heat. Try using medium-high heat instead, allowing the pan to preheat for a bit longer until it’s hot enough for stir-frying. Another option is to cook the chicken in batches to prevent overcrowding, which helps avoid steaming and still allows for browning. If you’re using a non-stick or ceramic pan, this method works especially well to maintain your cookware’s longevity. Enjoy the recipe—I hope it turns out delicious!
Erren Hart says
Thank you for leaving a comment about this recipe. Your feedback is appreciated, and I’m glad to hear that you enjoyed it. Please let me know if you have any questions or suggestions for future recipes. Thanks again for trying it out and sharing your thoughts!
Aimee says
I love this recipe! How much water should I add to the sauce? I didn’t see an amount in the recipe. Thank you!
Erren Hart says
Hi Aimee, It’s a quarter cup (60 ml).
Erren Hart says
So great to hear and thank you for taking the time to comment! 🙂
Erren Hart says
Yay! So glad to hear you enjoyed it so much! Thanks for coming back to let me know! 🙂
Erren's Kitchen says
Thank you Gia 🙂
Nicola says
Lovely dish, working my way through all your amazing meals, they’re all so quick and easy to make.
Erren Hart says
That’s so great to hear! Thanks so much for taking the time to let me know! 🙂
Maria says
This was an absolute hit in our house! So quick too!
Erren's Kitchen says
Thank you Maria 🙂