Black Dragon
Unleash the bold and smoky flavors of the "Black Dragon," a tantalizing Asian-inspired dish that combines tender, caramelized chicken thighs with vibrant stir-fried vegetables and fragrant jasmine rice. Marinated in a rich blend of dark soy sauce, honey, sesame oil, garlic, and ginger, the chicken delivers an irresistible umami punch with a subtle kick from red chili flakes. Crisp broccoli, sweet red bell peppers, and julienned carrots add a colorful crunch, while a final garnish of green onions and toasted sesame seeds elevates the dish with freshness and texture. Perfect for weeknight dinners or an impressive meal for guests, this quick and easy recipe is ready in under an hour and promises a smoky, savory, and slightly spicy experience in every bite.
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Recipe Information
Ingredients
- 4 pieces chicken thighs, boneless and skinless
- 3 tablespoons dark soy sauce
- 2 tablespoons honey
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 teaspoon red chili flakes
- 2 tablespoons vegetable oil
- 1 piece red bell pepper, sliced into strips
- 2 cups broccoli florets
- 1 piece carrot, julienned
- 1.5 cups jasmine rice
- 3 cups water
- 2 stalks green onions, chopped
- 1 tablespoon toasted sesame seeds
Instructions
Rinse the jasmine rice under cold water until the water runs clear, then combine with 3 cups of water in a medium pot. Bring to a boil, reduce the heat to low, cover, and simmer for 15 minutes. Remove from heat and keep covered for another 5 minutes before fluffing with a fork.
In a bowl, combine dark soy sauce, honey, sesame oil, garlic, ginger, and red chili flakes to create the marinade. Mix well.
Add the chicken thighs to the marinade, ensuring that they are fully coated. Cover and refrigerate for at least 15 minutes, or up to 2 hours for best results.
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the marinated chicken thighs and cook for 5-6 minutes per side until caramelized and fully cooked (internal temperature of 165°F). Remove the chicken from the pan and set aside.
In the same wok, add the remaining 1 tablespoon of vegetable oil. Toss in the red bell pepper, broccoli florets, and julienned carrot. Stir-fry for 3-4 minutes until the vegetables are tender but still crisp.
Return the cooked chicken thighs to the wok, pouring in any leftover marinade. Stir to combine, letting the sauce coat the chicken and vegetables.
Plate the dish by serving the chicken and vegetables over a bed of steamed jasmine rice. Garnish with chopped green onions and a sprinkle of toasted sesame seeds.
Serve immediately and enjoy the bold, smoky, and spicy flavors of the Black Dragon!
Nutrition Facts
Calories |
1106 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.0 g | 58% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 22.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3310 mg | 144% | |
| Total Carbohydrate | 159.5 g | 58% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 43.7 g | ||
| Protein | 23.4 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 262 mg | 20% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 798 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
