Ingredients
- Chicken breast, cubed: 1 pound
- Cornstarch: 1/4 cup
- Soy sauce: 3 tablespoons
- Ginger, minced: 1 tablespoon
- Garlic, minced: 2 cloves
- Dried red chilies, crushed: 2 tablespoons (adjust to taste)
- Brown sugar: 2 tablespoons
- Rice vinegar: 1 tablespoon
Instructions
- Step 1: In a bowl, marinate the chicken cubes with 1 tablespoon soy sauce and cornstarch. Let it sit for at least 15 minutes.
- Step 2: Heat oil in a wok or large skillet over high heat. Add the marinated chicken and stir-fry until browned and cooked through. Remove chicken and set aside.
- Step 3: In the same wok, add the minced ginger and garlic and stir-fry for about 30 seconds until fragrant. Be careful not to burn the garlic.
- Step 4: Add the crushed red chilies, remaining soy sauce, brown sugar, and rice vinegar. Stir-fry until the sauce thickens slightly.
- Step 5: Return the cooked chicken to the wok and toss to coat it evenly with the sauce. Cook for another 1-2 minutes.
- Step 6: Serve hot with rice or noodles. Garnish with sesame seeds and chopped green onions, if desired.
Notes
- Store leftover Dragon Chicken in an airtight container in the refrigerator for up to 3 days.
- Reheat in a skillet over medium heat, adding a splash of water or chicken broth if the sauce has thickened too much.
- Serve Dragon Chicken over fluffy jasmine rice to soak up all that delicious, fiery sauce.
- For a richer flavor, lightly toast the crushed red chilies in the wok for a few seconds before adding other sauce ingredients, being careful not to burn them.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American