Flaming Angry Dragon
Ignite your taste buds with the bold and fiery flavors of the "Flaming Angry Dragon," a spicy stir-fry dish that combines tender, golden-crisp chicken thighs with vibrant bell peppers, aromatic garlic, and a tantalizing chili-infused sauce. Perfect for spice lovers, this recipe blends the kick of red chilies and chili garlic sauce with the sweetness of hoisin and a tangy twist of rice vinegar for a perfectly balanced heat. Quick to prepare in just 45 minutes, this colorful and flavor-packed meal is served over fluffy white rice and topped with a garnish of fresh green onions and sesame seeds for a restaurant-quality finish. Whether you're craving takeout-style food at home or just want to heat up your weeknight dinner menu, the Flaming Angry Dragon is sure to deliver a fiery, unforgettable experience.
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Recipe Information
Ingredients
- 500 grams boneless skinless chicken thighs
- 3 tablespoons cornstarch
- 2 tablespoons soy sauce
- 4 cloves garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 3 whole red chilies, thinly sliced
- 1 large red bell pepper, sliced
- 1 large green bell pepper, sliced
- 1 medium yellow onion, sliced
- 1 tablespoon sugar
- 2 tablespoons rice vinegar
- 2 tablespoons hoisin sauce
- 2 tablespoons chili garlic sauce
- 4 tablespoons vegetable oil
- 2 stalks green onions, sliced
- 1 teaspoon sesame seeds
- 4 cups cooked white rice
Instructions
Cut the chicken thighs into bite-sized pieces and toss them with 2 tablespoons of soy sauce in a bowl. Let marinate for 10 minutes.
Sprinkle the marinated chicken with cornstarch and toss to coat evenly.
Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and cook for 6-8 minutes until golden brown and crispy. Remove the chicken and set aside.
In the same skillet, add the remaining 2 tablespoons of vegetable oil. Stir in the minced garlic, grated ginger, and sliced red chilies, cooking for 1 minute until fragrant.
Add the sliced red bell pepper, green bell pepper, and onion to the skillet. Stir-fry for 3-4 minutes until slightly softened but still crisp.
In a small bowl, whisk together the sugar, rice vinegar, hoisin sauce, chili garlic sauce, and 1 tablespoon of water. Pour the sauce mixture into the skillet and bring to a simmer.
Return the cooked chicken to the skillet and toss to coat in the sauce. Stir-fry everything together for an additional 2-3 minutes until heated through.
Garnish with sliced green onions and sesame seeds.
Serve immediately over cooked white rice.
Nutrition Facts
Calories |
2321 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.6 g | 116% | |
| Saturated Fat | 17.5 g | 88% | |
| Polyunsaturated Fat | 35.4 g | ||
| Cholesterol | 425 mg | 142% | |
| Sodium | 4166 mg | 181% | |
| Total Carbohydrate | 277.2 g | 101% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 42.0 g | ||
| Protein | 105.4 g | 211% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 241 mg | 19% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 2546 mg | 54% | |
*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.
