Dragon Chicken
A vibrant and flavorful dish combining tender chicken with fresh vegetables, perfect for impressing guests and satisfying varied palates.
Ingredients
Main Ingredients
- 500 g boneless chicken, cut into cubes
- 2 tablespoons soy sauce Use tamari or coconut aminos for gluten-free.
- 1 tablespoon chili sauce Adjust according to spice preference.
- 1 tablespoon cornflour Can substitute with all-purpose flour if allergic.
- 1 piece bell pepper, diced
- 1 piece onion, diced
- 3-4 pieces green chilies, slit Use bell peppers instead for milder flavor.
- 2 tablespoons oil (vegetable or olive oil)
- 1 teaspoon ginger-garlic paste
- to taste salt
Instructions
Preparation
- Cut the boneless chicken into cubes. Dice the bell pepper and onion, and slit the green chilies.
Marination
- In a bowl, combine the chicken, soy sauce, chili sauce, and cornflour. Mix well to coat the chicken and marinate for at least 30 minutes.
Cooking
- In a large pan or wok, heat the oil over medium heat until shimmering.
- Add ginger-garlic paste to the pan and sauté for about a minute.
- Add the marinated chicken to the pan and cook for about 5-7 minutes until browned and cooked through.
- Add the diced bell pepper, onion, and slit green chilies. Stir-fry for 5-7 minutes until vegetables are tender yet crispy.
- Taste and add salt as needed. Stir to combine.
- Remove from heat and serve hot.
Notes
To enhance flavor, add lime or lemon juice before serving. For added crunch, top with roasted peanuts or cashews.