Nut-Free Dragon Chicken
Delight your taste buds with this Nut-Free Dragon Chicken recipe, a bold and flavorful twist on the beloved Indo-Chinese classic! Perfectly tender chicken strips are coated in a light cornstarch crust and pan-seared to golden perfection before being tossed in a rich, sweet-and-spicy sauce made with chili paste, soy sauce, and a hint of ketchup for that signature tang. Brightly colored bell peppers add crunch and vibrance, while aromatic garlic and ginger lend layers of depth to this quick, 35-minute weeknight meal. Served hot and garnished with fresh spring onions and sesame seeds, this nut-free option is perfect for those seeking allergy-friendly, restaurant-quality meals at home. Pair it with steamed rice or noodles for a complete, crowd-pleasing dish that's sure to impress!
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken breasts
- 3 tablespoons cornstarch
- 3 tablespoons vegetable oil
- 3 cloves minced garlic
- 1 tablespoon ginger, finely grated
- 2 tablespoons chili paste
- 3 tablespoons soy sauce
- 2 tablespoons ketchup
- 2 tablespoons brown sugar
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 2 tablespoons spring onions, chopped
- 1 tablespoon sesame seeds for garnish
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
Start by slicing the chicken breasts into thin strips and season them with salt and black pepper.
Coat the chicken with cornstarch until all pieces are evenly covered.
In a large pan over medium-high heat, add the vegetable oil. Once hot, add the chicken strips in a single layer. Cook for about 4-5 minutes until they are golden brown and cooked through. Remove the chicken from the pan and set aside.
In the same pan, add a little more vegetable oil if necessary. Add the minced garlic and ginger. Sauté for 1-2 minutes until fragrant.
Stir in the chili paste, soy sauce, ketchup, and brown sugar. Let the sauce simmer for 2-3 minutes until it slightly thickens.
Add the sliced red and green bell peppers to the pan, and stir-fry them for about 2 minutes until they start to soften.
Return the cooked chicken to the pan and toss everything together, ensuring the chicken is well coated with the sauce. Cook for another 2-3 minutes.
Remove from heat and garnish with chopped spring onions and sesame seeds. Serve hot with steamed rice or noodles.
Nutrition Facts
Calories |
1466 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.9 g | 78% | |
| Saturated Fat | 10.9 g | 55% | |
| Polyunsaturated Fat | 25.3 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 5545 mg | 241% | |
| Total Carbohydrate | 75.2 g | 27% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 33.9 g | ||
| Protein | 150.9 g | 302% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 220 mg | 17% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 1861 mg | 40% | |
*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.
