Spicy Dragon Chicken: Fiery Weeknight Dinner (Print Version)

Whip up a fiery Spicy Dragon Chicken that's packed with flavor. This quick, easy recipe brings the heat and a touch of sweet, perfect for any weeknight meal.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 35 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: Asian Fusion
Dietary: Dairy-Free (can be Gluten-Free with Tamari)

# Ingredients:

→ Chicken & Marinade

01 - 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
02 - 1 tbsp low-sodium soy sauce
03 - 1 tsp cornstarch
04 - Pinch of white pepper

→ Dragon Sauce

05 - 1/4 cup low-sodium soy sauce
06 - 2 tbsp rice vinegar
07 - 2 tbsp honey (or brown sugar)
08 - 1-3 tbsp sriracha (to taste)
09 - 1-2 tbsp chili garlic sauce (to taste)
10 - 1 tbsp sesame oil
11 - 1 tbsp fresh ginger, grated
12 - 4 cloves garlic, minced

→ Veggies & Aromatics

13 - 1 tbsp neutral oil (like canola or vegetable)
14 - 1 red bell pepper, diced
15 - 1 green bell pepper, diced
16 - 1/2 yellow onion, diced
17 - 3-4 dried red chilies (optional, for extra heat)

→ Finishing Touches

18 - 3 green onions, sliced
19 - 1 tbsp toasted sesame seeds

# Instructions:

01 - First things first, let's get that chicken ready. Dice your boneless, skinless chicken thighs into bite-sized pieces, about 1-inch cubes. Toss them in a bowl with a tablespoon of soy sauce, a pinch of white pepper, and the cornstarch. Mix it all up until each piece is coated. This little step is crucial for that crispy exterior and for keeping the chicken tender. I always make sure there's no dry cornstarch left, otherwise, it can get clumpy in the pan. I can literally hear the sizzling already, can't you?
02 - In a separate small bowl, whisk together the remaining soy sauce, rice vinegar, honey, sriracha, chili garlic sauce, and sesame oil. Grate in your fresh ginger and garlic – and yes, feel free to add an extra clove or two of garlic, I won't tell! This is the heart of our Spicy Dragon Chicken, so make sure it's well combined. I always taste it here, just a tiny dip of my finger, to see if it needs more heat or a touch more sweetness. It’s a delicate balance, but oh so rewarding.
03 - Heat a wok or large skillet over medium-high heat with a tablespoon of oil. Once it's shimmering, add your marinated chicken in a single layer. Don't overcrowd the pan, hon, or it'll steam instead of sear! Cook for about 3-4 minutes per side, until golden brown and cooked through. I usually do this in two batches; patience is key here for that perfect crispy texture. The smell of the chicken browning is just divine, a little bit of char is exactly what we want!
04 - Once all the chicken is cooked, remove it from the pan and set aside. Add another splash of oil to the same pan if needed, then toss in your diced bell peppers and onion. Sauté for 3-5 minutes until they start to soften but still have a bit of a bite – we don't want mushy veggies in our Spicy Dragon Chicken! This is where the kitchen really starts to smell incredible, all those aromatics mingling together.
05 - Return the cooked chicken to the pan with the sautéed vegetables. Give it a good stir to mix everything up. Then, pour in your pre-mixed Dragon Sauce. Oh, this is the best part! Stir continuously, making sure every piece of chicken and every veggie is coated in that glossy, fiery sauce. It'll thicken pretty quickly thanks to the cornstarch from the chicken, so keep it moving!
06 - Once the sauce has thickened and is clinging beautifully to everything, remove the pan from the heat. Stir in the sliced green onions and a sprinkle of toasted sesame seeds. This adds a lovely freshness and a nutty crunch. Serve immediately over fluffy rice or noodles. The vibrant colors and the incredible aroma just scream, "Eat me!" It’s truly a sight to behold, and the taste? Pure bliss, every single time.

# Notes:

01 - Don't overcrowd the pan when searing the chicken; it's a mistake I made early on, and it makes the chicken steam instead of crisp up!
02 - Sauce can be made ahead and stored in the fridge for up to 3 days, making weeknight cooking a breeze.
03 - Swap chicken for shrimp or firm tofu for a delicious variation that I've tried and loved.
04 - Serve this fiery dish with a side of cooling jasmine rice or a simple cucumber salad to balance the heat.

# Tools You'll Need:

01 - Wok or large skillet
02 - whisk
03 - mixing bowls
04 - cutting board
05 - sharp knife

# Nutrition Facts (Per Serving):

Calories: 450 kcal
Total Fat: 20g
Total Carbohydrate: 35g
Protein: 30g

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