Dragon Chicken

Ingredients

• 454 gboneless chicken
• 227 gfresh broccoli, cut into bite-sized pieces
• 60 mllow-sodium soy sauce
• 45 mlrice vinegar
• 15 mlhoney
• 15 mlhot sauce
• 15 mlSriracha sauce
• 15 mlsesame oil
• 15 mlgrated ginger
• 6 clovesgarlic, minced
• 16 gcornflour
• 60 mlwater or chicken stock
• to tastesalt and pepper
• 45 mlrapeseed oil
• 1 largered pepper
• 1onion
• 227 gmushrooms

Instructions

1. 1

   Prepare the ingredients

   Trim any excess fat from the chicken and cut it into bite-sized pieces. Cut the vegetables into pieces roughly the same size as the chicken.

2. 2

   Cook the broccoli

   Steam or sauté the broccoli until it is slightly firmer than your preferred tenderness, then set it aside.

3. 3

   Mix the sauce

   In a large bowl, whisk together the soy sauce, vinegar, honey, hot sauce, Sriracha, sesame oil, ginger, two-thirds of the garlic, cornflour and water until smooth. Set aside.

4. 4

   Season the chicken

   Season the chicken with salt and pepper.

5. 5

   Brown the chicken

   Heat a large, heavy-based frying pan or wok over a high heat and add 30 ml of the oil. When hot, add the chicken in a single layer and cook until browned, turning or stirring as needed. Remove the cooked chicken from the pan and set it aside.

6. 6

   Cook the vegetables

   Add the remaining 15 ml of oil to the same pan, followed by the remaining garlic, pepper, mushrooms and onion. Cook, stirring frequently, until the vegetables are crisp-tender.

7. 7

   Thicken the sauce

   Add the cooked broccoli, then stir in the sauce and simmer for a minute or two, until thickened. Taste and add salt if needed.

8. 8

   Warm the chicken

   Stir the chicken back into the pan and heat it through before serving.

What is dragon chicken?

Dragon chicken is a bold, chilli-laced stir-fry in which chicken and vegetables are coated in a savoury, tangy sauce. It draws on flavours common in Asian-inspired cooking, including soy, ginger, garlic and sesame.

This version combines broccoli, pepper, onion and mushrooms with honey and two kinds of chilli sauce. Cornflour helps the sauce cling to the ingredients rather than pooling at the bottom of the pan.

Nutrition and macros by portion

The nutrition label shows one serving as written: 327 calories, 27g protein, 16g carbs, 17g fat.

The chicken supplies most of the protein, while the honey and cornflour contribute some of the carbohydrate. Most of the fat comes from the rapeseed and sesame oils, with the vegetables adding fibre and volume. Balance the plate with a moderate serving of rice and extra vegetables if you like.

Build the sauce first

Sauce base: whisk the soy sauce, rice vinegar, honey, hot sauce, Sriracha, sesame oil, ginger, garlic, cornflour and water together before you start stir-frying. This makes it easy to pour in promptly once the vegetables are ready.

Chilli balance: the hot sauce and Sriracha both bring heat, while honey softens their edge. The soy and vinegar keep the overall flavour savoury and sharp.

Get the chicken browned

Hot pan: let the frying pan or wok heat thoroughly before adding the oil and chicken. A single layer gives the pieces better contact with the pan for browning.

Batch size: if the chicken does not fit in one layer, cook it in batches rather than crowding the pan. Set it aside after cooking so the vegetables can be stir-fried separately.

Keep the vegetables crisp

Broccoli: cook it only until slightly firmer than you would like to eat it, as it will warm through again in the sauce. Cutting it into bite-sized pieces helps it mix evenly with the other ingredients.

Stir-fry mix: cut the pepper, onion and mushrooms into pieces similar in size to the chicken. Stir frequently and stop cooking when the vegetables are crisp-tender.

Know when the sauce is ready

Cornflour thickens the sauce as it simmers, so give it a minute or two after adding it to the pan. Stir as it heats to help coat the broccoli and vegetables evenly.

Finish: return the cooked chicken to the pan only long enough to warm it through. Taste the sauce at the end and add salt if it needs it.

Serve it while hot

Serve the stir-fry as soon as the chicken is warmed through, while the vegetables still have some bite. Steamed rice makes a straightforward accompaniment for the sticky sauce.

For a lighter plate, serve it with extra vegetables or a smaller helping of rice. Keep any side dish plain so the garlic, ginger and chilli flavours remain the focus.

Recipe notes & tips

• Cut the chicken and vegetables into similarly sized pieces so they cook evenly.
• Have the sauce mixed and ready before heating the pan.
• Cook the chicken in a single layer, using batches if the pan is crowded.
• Use a high heat and stir the vegetables frequently to keep them crisp-tender.
• Taste the finished sauce before adding extra salt, as soy sauce is already savoury.

Variations

• Adjust the heat: reduce the hot sauce or Sriracha for a milder stir-fry.
• Use chicken breast: cut it into bite-sized pieces and cook until browned and cooked through.
• Swap the vegetables: use another quick-cooking mix in place of the pepper, onion and mushrooms.
• Choose stock: use chicken stock instead of water for the sauce.
• Serve with rice: spoon the stir-fry over steamed rice to catch the sauce.

Common mistakes to avoid

• Crowding the chicken: it can steam rather than brown; cook it in batches if needed.
• Adding broccoli too early: it may become too soft; cook it only slightly firmer than your preferred texture first.
• Skipping the sauce whisk: lumps can form around the cornflour; whisk everything smooth before pouring it in.
• Overcooking the vegetables: they lose their crisp bite; stop when they are crisp-tender.
• Simmering the chicken for too long: it can become tough; return it only to warm through.

How to store

Refrigerate leftovers in a covered container and eat within 3 days. Reheat in a frying pan over a medium heat until piping hot, adding a small splash of water if the sauce has thickened too much.

Frequently asked questions