Dragon Chicken

A bowl of white rice topped with stir-fried chicken, red bell peppers, green onions, and cashew nuts in a brown sauce. Chopsticks and extra cashews are nearby on the table.

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This Dragon Chicken cooks quickly in one pan, with crisp-edged chicken tossed in a thick, spicy sauce. The heat comes from chili garlic sauce, the tang from vinegar, and the crunch from cashews and bell peppers. Nothing gets sweet or soft, and the sauce sticks where it should. Serve it hot over rice or noodles.

Course Main Course, main dish

Cuisine Asian, Chinese

Keyword chinese chicken recipe, dragon chicken

Prep Time 10

Cook Time 15

Servings servings

Calories 322kcal

Author Robin Donovan

Ingredients

1 pound boneless skinless chicken breast, cut into thin strips
2 tablespoons cornstarch
2 tablespoons oil divided
2 garlic cloves minced
1 red bell pepper sliced into thin strips
⅓ cup unsalted cashew nuts
3 tablespoons tomato paste or 2 tablespoons ketchup
2 tablespoons soy sauce
2 tablespoons chili garlic sauce
1 tablespoon rice vinegar or white vinegar

Instructions

Place the chicken strips in a bowl and add the cornstarch. Toss until the chicken is evenly coated and the surface looks dry. Shake off any loose excess.
Heat one tablespoon of the oil in a large skillet over medium-high heat until shimmering. Add the chicken in a single layer and cook for 3 to 4 minutes, turning once, until golden and cooked through. Transfer the chicken to a plate.
Lower the heat to medium and add the remaining tablespoon of oil to the same pan. Add the garlic, bell pepper, and cashews and cook for 2 to 3 minutes, stirring constantly, until the garlic smells fragrant and the peppers soften slightly but still have bite.
Add the tomato paste or ketchup, soy sauce, chili garlic sauce, and vinegar to the pan. Stir well, scraping up any browned bits, and let the sauce simmer for 1 to 2 minutes until thick and glossy.
Return the chicken to the pan and toss until fully coated in sauce. Cook for about 1 minute, just until everything is heated through. Remove from the heat and serve immediately.

Notes

Chicken thighs work if you want a juicier result, but they need an extra minute or two in the pan.

2. Store leftovers in an airtight container in the refrigerator for up to three days and reheat gently in a skillet with a splash of water.

Nutrition