Description
Experience the vibrant fusion of Indian spices and Chinese cooking with this Quick Indo Chinese Dragon Chicken Stir Fry. It’s a flavorful, spicy, and satisfying weeknight dinner that comes together in no time!
Ingredients
Scale
- 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
- 1 tablespoon soy sauce
- 1 teaspoon ginger-garlic paste
- 1/4 teaspoon white pepper
- 1 tablespoon cornstarch
- 1 egg white
- 2 tablespoons Schezwan sauce
- 1 tablespoon tomato ketchup
- 1 tablespoon light soy sauce
- 1 teaspoon rice vinegar
- 1 teaspoon chili sauce (like Sriracha)
- 1 teaspoon sugar
- 1 tablespoon cornstarch mixed with 2 tablespoons water (cornstarch slurry)
- 2 tablespoons peanut oil (or vegetable oil/canola oil)
- 1 teaspoon minced ginger
- 1 teaspoon minced garlic
- 2–3 dried red chilies (optional)
- 2 green chilies, slit down the middle or finely chopped
- 1 cup diced onions
- 1 cup diced bell peppers (red, green, yellow)
- 2 spring onion whites, chopped
- Spring onion greens, for garnish
- Toasted sesame seeds, for garnish
Instructions
- In a medium bowl, combine cubed chicken with 1 tablespoon soy sauce, 1 teaspoon ginger-garlic paste, 1/4 teaspoon white pepper, 1 tablespoon cornstarch, and 1 egg white. Mix well until every piece of chicken is coated. Cover and refrigerate for at least 15-20 minutes.
- While the chicken marinates, whisk together all the sauce ingredients in a small bowl: 2 tablespoons Schezwan sauce, 1 tablespoon tomato ketchup, 1 tablespoon light soy sauce, 1 teaspoon rice vinegar, 1 teaspoon chili sauce, 1 teaspoon sugar, and the cornstarch slurry. Set aside.
- Heat 2 tablespoons of oil in a large wok or heavy-bottomed skillet over medium-high heat. Add the marinated chicken pieces in a single layer and stir-fry for 4-6 minutes until golden brown and cooked through. Remove the cooked chicken from the pan and set aside.
- Add another tablespoon of oil to the same wok if needed. Reduce the heat slightly to medium-high. Add the dried red chilies (if using), 1 teaspoon minced ginger, 1 teaspoon minced garlic, and the slit green chilies. Stir-fry for about 30 seconds until fragrant.
- Add the diced onions and bell peppers to the wok. Stir-fry for 2-3 minutes until slightly tender-crisp.
- Give your prepared Dragon Sauce a quick stir and pour it into the wok with the vegetables. Bring to a gentle simmer, stirring constantly, until the sauce thickens and becomes glossy, about 1-2 minutes.
- Return the cooked chicken to the wok with the thickened sauce and vegetables. Add the spring onion whites. Toss everything together vigorously to ensure the chicken and vegetables are thoroughly coated. Stir-fry for another minute to heat everything through.
- Remove from heat. Garnish generously with fresh spring onion greens and a sprinkle of toasted sesame seeds. Serve immediately with steamed rice, fried rice, or your favorite noodles.
- Prep Time: 20 mins
- Cook Time: 15 mins
- Category: Dinner
- Method: Stir-frying
- Cuisine: Indo-Chinese
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 70 mg
Keywords: For a vegetarian option, use firm tofu or paneer. Adjust spice levels by modifying the amount of chilies. Ensure high heat for proper stir-frying and avoid overcrowding the pan.