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.
Log this recipe in SnapCalorie
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 |
2859 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.1 g | 76% | |
| Saturated Fat | 11.9 g | 60% | |
| Polyunsaturated Fat | 19.0 g | ||
| Cholesterol | 572 mg | 191% | |
| Sodium | 3761 mg | 164% | |
| Total Carbohydrate | 324.2 g | 118% | |
| Dietary Fiber | 15.7 g | 56% | |
| Total Sugars | 71.5 g | ||
| Protein | 252.6 g | 505% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 337 mg | 26% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 1380 mg | 29% | |
*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.
