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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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
Directions
Step 1
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.
Step 2
Sprinkle the marinated chicken with cornstarch and toss to coat evenly.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
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.
Step 8
Garnish with sliced green onions and sesame seeds.
Step 9
Serve immediately over cooked white rice.
Nutrition Facts
| Serving size | (1895.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2321.3 |
| Total Fat 90.6g | 0% |
| Saturated Fat 17.5g | 0% |
| Polyunsaturated Fat 35.4g | |
| Cholesterol 425.1mg | 0% |
| Sodium 4165.7mg | 0% |
| Total Carbohydrate 277.2g | 0% |
| Dietary Fiber 15.2g | 0% |
| Total Sugars 42.0g | |
| Protein 105.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 241.3mg | 0% |
| Iron 15.1mg | 0% |
| Potassium 2546.3mg | 0% |
Source of Calories