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Dragon Chicken

March 10, 2011

Yeah, I know it sounds like something from a Panda restaurant or PF Chang’s, but it was SO good (despite the fact that it

dragon chicken

has tomato sauce in it, which made me a little wary).  It was so good, it’s one of my favorite Chinese recipes I’ve made to date.  It’s got a rich tasting savory sauce and the marinade for the chicken really made it good.  You can use any vegetables you want, but these were a nice balance.  This recipe was adapted from Expat Kitchen and serves 4.


For the chicken:

1 boneless skinless chicken breast, or 4 thighs cut into bite size pieces

1 T ginger garlic paste (made by mashing 1 clove garlic and 1 t grated fresh ginger together)

1/2 t ground black pepper

1 t Kashmiri chili powder (I used ancho)

1 t soy sauce

1 egg white

1 T corn starch

Salt to taste

For the stir fry:

2 T vegetable or canola oil

2 cloves t garlic, finely chopped

1 package mushrooms, sliced

1 large broccoli crown, cut into bite size pieces

1 red bell pepper, julienne

1 carrot, julienne

1 1/2 t red pepper flakes

4 T tomato sauce

1 T soy sauce (I used dark soy sauce)

1 t sweet soy sauce (optional)

Steamed rice for serving


Combine chicken pieces with the ginger garlic paste, black pepper, chili pepper, soy sauce and salt to taste in a small bowl and refrigerate for 30 minutes.  Then, stir in the egg white and corn starch.  Heat 1 T oil in a wok over high heat and stir fry chicken until just cooked through, about 3-4 minutes.  Set aside and keep warm.

Add another tablespoon of oil to the wok and add chopped garlic, broccoli, mushrooms, bell pepper and carrots and stir fry over high heat until crisp tender, about 5-7 minutes.  Add the red pepper flakes, tomato sauce and soy sauces and cook until heated through.  Add the chicken and cook until heated through.  Serve with steamed rice.

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