Wounded Dragon
Ignite your taste buds with the bold and fiery flavors of "Wounded Dragon," a dynamic fusion of sweet, spicy, and tangy notes that elevate grilled chicken and vibrant stir-fried vegetables. Perfectly marinated in a zesty blend of soy sauce, honey, sriracha, lime juice, garlic, and ginger, the tender chicken breasts are grilled to smoky perfection, then paired with a colorful medley of crispy broccoli, red bell pepper, and carrot. Finished with a luscious, thickened marinade-turned-sauce and served over fragrant jasmine rice, this dish offers a stunning balance of heat and sweetness, making it a crowd-pleasing centerpiece for any dinner table. With just 20 minutes of prep and a sprinkle of sesame seeds for flair, this Asian-inspired recipe is a feast for both the eyes and the palate.
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Recipe Information
Ingredients
- 4 pieces chicken breasts
- 4 tablespoons soy sauce
- 3 tablespoons honey
- 2 tablespoons sriracha
- 2 tablespoons lime juice
- 1 teaspoon ginger, minced
- 2 cloves garlic, minced
- 1 large red bell pepper, sliced
- 2 cups broccoli florets
- 1 medium carrot, julienned
- 2 stalks green onion, sliced
- 2 tablespoons vegetable oil
- 1 tablespoon sesame seeds
- 4 cups cooked jasmine rice
- 2 teaspoons cornstarch
- 2 tablespoons water
Instructions
In a bowl, prepare the marinade by whisking together soy sauce, honey, sriracha, lime juice, minced ginger, and minced garlic.
Place the chicken breasts in a resealable plastic bag or a shallow dish, then pour the marinade over them. Seal or cover and refrigerate for at least 1 hour.
Preheat a grill to medium-high heat. Remove the chicken from the marinade and reserve the marinade for later use. Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C). Set aside and keep warm.
In a small saucepan, bring the reserved marinade to a boil. In a small bowl, mix cornstarch and water to create a slurry, then add it to the saucepan. Stir continuously until the sauce thickens, then set aside.
Heat vegetable oil in a large skillet or wok over medium-high heat. Add the red bell pepper, broccoli, and carrot. Stir-fry for 5-6 minutes, or until the vegetables are tender but still crisp.
Add the green onion and stir-fry for another 1 minute. Remove the skillet or wok from heat.
Slice the grilled chicken breasts into thin strips.
To serve, place a portion of jasmine rice onto each plate. Top the rice with the vegetable stir-fry and sliced chicken. Drizzle the thickened sauce over the chicken.
Sprinkle sesame seeds on top for garnish and enjoy your Wounded Dragon!
Nutrition Facts
Calories |
806 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.8 g | 19% | |
| Saturated Fat | 3.0 g | 15% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 148 mg | 49% | |
| Sodium | 887 mg | 39% | |
| Total Carbohydrate | 100.7 g | 37% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 18.4 g | ||
| Protein | 65.8 g | 132% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 100 mg | 8% | |
| Iron | 3.0 mg | 16% | |
| Potassium | 834 mg | 18% | |
*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.
