Best 4 Dragon Chicken Recipes

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**Tantalize Your Taste Buds with Dragon Chicken: A Culinary Expedition into a Realm of Delightful Recipes**

Welcome to a gastronomic adventure where flavors dance and culinary wonders await. Dragon Chicken, a dish shrouded in mystery and intrigue, is ready to take your taste buds on a journey like no other. This comprehensive guide unveils a treasure trove of recipes that capture the essence of this legendary dish, promising an explosion of tantalizing flavors and a feast fit for royalty. From the classic Cantonese-style Dragon Chicken that bursts with aromatic ginger and scallions to the fiery Szechuan variation that ignites your senses with its bold heat, this article presents a diverse collection of recipes that cater to every palate. Whether you prefer the crispy golden-brown perfection of fried Dragon Chicken or the tender succulence of steamed Dragon Chicken, you'll find a recipe here that will satisfy your cravings. So, embark on this culinary quest and discover the secrets of Dragon Chicken, a dish as captivating as its namesake. Unleash your inner chef and prepare to be amazed by the symphony of flavors that await you.

Here are our top 4 tried and tested recipes!

DRAGON CHICKEN



Dragon Chicken image

Provided by Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 17

1 pound sliced chicken breast
2 tablespoons cornstarch
1 quart vegetable oil
1 cup broccoli
1/2 cup sliced mushrooms
1/2 cup sugar snap peas
1/2 cup green bell pepper, sliced
1 medium carrot, sliced
1 teaspoon chopped garlic
4 teaspoons whiskey
8 ounces heavy cream
2 tablespoons soy sauce
1 tablespoon oyster sauce
3 teaspoons Cajun seasoning
2 teaspoons lobster base
2 teaspoons sugar
1/3 teaspoon ground black pepper

Steps:

  • Put the chicken breast in a bowl and add the cornstarch and 2 tablespoons vegetable oil. Blend together. Preheat remaining vegetable oil in the wok to 325 degrees F, then add marinated chicken and cook for approximately 4 minutes. Add the broccoli, mushrooms, snap peas, peppers and carrots, and continue to cook for 2 more minutes. Drain the oil, then set chicken and vegetables aside.
  • Continue to heat the wok to 325 degrees F, then add garlic, whiskey and heavy cream. Heat for 30 seconds, then add the soy sauce, oyster sauce, Cajun seasoning, lobster base, sugar and black pepper. Cook, stirring constantly, until sauce begins to boil, about 3 minutes. Add back in chicken and vegetables. Toss in the heated wok for 1 minute.

DRAGON NOODLES WITH CHICKEN



Dragon Noodles with Chicken image

Wow, this dish is amazing! You'll feel like you are eating takeout from a fancy Chinese restaurant. We like how you can doctor the sauce to your own taste. This time, we added chopped nuts to the sauce and it had a great nutty flavor. If you're a big peanut butter fan, definitely add a scoop of peanut butter. Like things spicy?...

Provided by Anne Jordan

Categories     Pasta

Time 20m

Number Of Ingredients 10

1 pkg wide rice noodles - you find these at some nicer stores like Safeway or at an Asian market. If you can't find the wide rice noodles, you can use the thinner ones or you can substitute with fettuccine.
2 boneless, skinless chicken breasts - sliced thinly (You can use shrimp or beef as well or a combination of any two)
SAUCE
6 Tbsp butter
1 c soy sauce
1 - 1 1/2 c brown sugar
1 Tbsp Sriracha sauce (or more) to taste
1/2 - 1 c peanuts - chopped or whole
EXTRAS
carrot, shredded, mushrooms, fresh cilantro, sliced green onions, minced garlic, minced ginger, crushed peanuts

Steps:

  • 1. Method 1: Boil fettuccine per package directions. About 8-10 minutes. (Wheat noodles) Method 2: Bring a large pot of water to boil. Dump in the rice noodles and turn off heat. Let noodles sit in the hot water for 7-9 minutes - depending on how soft you want them to be. I like mine soft, so I leave them in for about 9 minutes.
  • 2. While noodles are cooking, make the sauce. You will have enough sauce to save for another time or to use on the side as extra. Put all ingredients for sauce in a small saucepan and cook until butter is melted and sauce mixes well (about 5 minutes). Taste and adjust the hot sriracha sauce to your family's taste. I also sometimes add about a 1/4 cup of beef broth or chicken broth to stretch the sauce. This recipe is easily adapted to the cook's imagination or taste. You can add minced garlic and ginger or even a tablespoon of peanut butter! Note: This sauce can be made ahead and refrigerated in a mason jar for up to a week.
  • 3. In a frying pan, saute the chicken strips until cooked through, then add an egg(s) to scramble.
  • 4. Add the cooked, drained noodles and sauce. Top with sliced green onions and chopped fresh cilantro. Note: You can add the veggies (carrots and mushrooms, bell peppers, etc.) with the chicken and saute together.
  • 5. This may sound difficult, but it's very easy and comes together quickly.

EMERALD DRAGON CHICKEN



Emerald Dragon Chicken image

I like this recipe because it is the work of both my husband and myself, so it is a work of love. But mind you, we like our Thai dragon and bird chiles, and don't find cooking, or eating them, a "Lethal" experience. I wanted to call this "Enter the Dragon" sort of after Bruce Lee, but it is such a lovely emerald green, and full of healthy vegetables. You will love this stir-fry. It is definitely fab. :)

Provided by PalatablePastime

Categories     One Dish Meal

Time 32m

Yield 4 serving(s)

Number Of Ingredients 23

2 boneless skinless chicken breasts, sliced thin
10 ounces broccoli florets (about 3 1/2 cups)
1 lb shredded napa cabbage
3 ounces baby spinach leaves
1 bunch green onion, chopped (about 12)
8 cloves garlic, minced
2 inches ginger, peeled and sliced thin
12 Thai chiles (preferably green)
1/4 cup chopped fresh cilantro
cooking oil
1 tablespoon soy sauce
1 tablespoon rice wine or 1 tablespoon dry sherry
1 tablespoon cornstarch
1/4 cup soy sauce
1/4 cup rice wine or 1/4 cup dry sherry
2 tablespoons sugar
4 teaspoons rice wine vinegar
1 tablespoon hot chili paste (like sambal oelek)
1 1/2 tablespoons hot bean paste (also called hot bean sauce in areas)
1/2 teaspoon hot fire oil
1/2 teaspoon cayenne pepper
1 1/2 teaspoons sesame oil
1 tablespoon cornstarch

Steps:

  • Heat oil in wok over medium high heat; add garlic, ginger, and chiles and cook until very fragrant; add chicken and stir-fry until chicken is cooked through, remove from wok.
  • Add a small amount of oil to wok and swirl; add broccoli and cabbage to wok and stir-fry, adding about 1 oz of water as needed to help cooking come along but not too much you want it too sizzle off (too much will make sauce watery at end but you can add more cornstarch mixed with water to thicken up); cook until broccoli and cabbage are crisp-tender.
  • Add spinach, onions, and chicken to wok and cook until spinach is wilted, about 30 seconds.
  • Pour sauce mixture into wok and stir to coat everything, and stir until everything is thickened; add cilantro and mix well.
  • Serve with hot steamed rice or noodles.

CHICKEN SALAD FIT FOR A DRAGON



Chicken Salad Fit for a Dragon image

Over the years I've finally developed this salad that is perfect for the Dragon. Very versatile, add your own favorite touches. A meal for company lunch or to take to work. There is no salt added other than what is in the mayo. Complete meal, serve on some lettuce leaves with extras of your choice...tomato, hearts of palm, cucumbers, olives, carrot sticks, cottage cheese, artichoke hearts, etc.

Provided by DRAGNLAW

Categories     Salad

Time 30m

Yield 4

Number Of Ingredients 8

2 cups cooked chicken, diced
½ cup mayonnaise
1 large stalk celery, diced
½ cup pine nuts
1 tablespoon lemon juice
1 ½ tablespoons sweet pickle relish
1 small jalapeno pepper, seeded and minced
¼ teaspoon cracked black pepper, or to taste

Steps:

  • Stir the chicken, mayonnaise, celery, pine nuts, lemon juice, relish, jalapeno pepper, and black pepper together in a mixing bowl until evenly blended. Cover, and refrigerate 20 to 30 minutes to allow the flavors to blend.

Nutrition Facts : Calories 459.2 calories, Carbohydrate 6.3 g, Cholesterol 65 mg, Fat 39.3 g, Fiber 1.2 g, Protein 21.8 g, SaturatedFat 7.1 g, Sodium 262.3 mg, Sugar 2.9 g

Tips:

  • Use boneless, skinless chicken thighs. They're more flavorful and juicy than chicken breasts.
  • Marinate the chicken for at least 30 minutes. This will help the chicken absorb the flavors of the marinade.
  • Use a hot skillet to cook the chicken. This will help create a nice crust on the outside of the chicken.
  • Cook the chicken until it is cooked through. You can check this by inserting a meat thermometer into the thickest part of the chicken. The internal temperature should be 165 degrees Fahrenheit.
  • Serve the chicken with your favorite sides. Some good options include rice, noodles, or vegetables.

Conclusion:

Dragon chicken is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is marinated in a flavorful sauce and then cooked until it is crispy on the outside and juicy on the inside. Serve it with your favorite sides for a complete meal.

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