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Dragon Chicken (Pan Fried, NOT Deep Fried)

A vibrant and flavorful Chinese dish of tender chicken and fresh vegetables, pan-fried for a healthier twist.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Chinese
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 500 g chicken breast, cut into bite-sized pieces Look for fresh, high-quality breast meat.
  • 2 tablespoons soy sauce Use low-sodium soy sauce for better flavor.
  • 1 tablespoon cornstarch Helps to tenderize the chicken.
  • 2 tablespoons vegetable oil For cooking.
For the Vegetables
  • 1 bell pepper sliced
  • 1 onion sliced
  • 1 tablespoon ginger, minced
  • 1 tablespoon garlic, minced
  • 2-3 pieces green chilies, sliced
  • 1 tablespoon vinegar
  • Salt and pepper To taste.
For Garnish
  • Spring onions For garnish.

Method
 

Preparation
  1. Marinate the chicken: In a bowl, mix the chicken pieces with soy sauce and cornstarch. Let it sit for at least 30 minutes.
Cooking
  1. Heat the oil: In a large pan, heat the vegetable oil over medium-high heat until shimmering.
  2. Cook the chicken: Add the marinated chicken and cook for 5-7 minutes or until golden brown and cooked through.
  3. Stir-fry the veggies: In the same pan, add the onion, bell pepper, ginger, garlic, and green chilies. Stir-fry for about 3-4 minutes.
  4. Combine and season: Return the chicken to the pan and add vinegar. Toss everything together and season with salt and pepper to taste.
  5. Garnish and serve: Finish off by garnishing with spring onions. Serve hot.

Notes

Serve with jasmine rice or naan bread. Can be refrigerated for up to 3 days in an airtight container.