Nut-Free Dragon Chicken

Elevate your dinner table with this bold and flavorful Nut-Free Dragon Chicken, a unique spin on the classic Indo-Chinese favorite that skips the nuts while keeping all the fiery flair. Tender strips of juicy chicken are lightly coated in cornstarch for a crisp texture, then tossed in a savory-sweet sauce made with chili paste, soy sauce, and ketchup, balanced by the subtle heat of ginger and garlic. Vibrant red and green bell peppers add a pop of color and crunch, making this dish as visually stunning as it is delicious. Garnished with fresh spring onions and a sprinkle of sesame seeds, this dish is perfectly suited for allergy-conscious households without compromising taste. Ready in just 35 minutes, it pairs beautifully with steamed rice or noodles for a restaurant-quality meal at home. Perfect for weeknight dinners or special occasions, this nut-free masterpiece is sure to become a family favorite!

Nutriscore Rating: 64/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

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

Directions

Step 1

Start by slicing the chicken breasts into thin strips and season them with salt and black pepper.

Step 2

Coat the chicken with cornstarch until all pieces are evenly covered.

Step 3

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.

Step 4

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.

Step 5

Stir in the chili paste, soy sauce, ketchup, and brown sugar. Let the sauce simmer for 2-3 minutes until it slightly thickens.

Step 6

Add the sliced red and green bell peppers to the pan, and stir-fry them for about 2 minutes until they start to soften.

Step 7

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.

Step 8

Remove from heat and garnish with chopped spring onions and sesame seeds. Serve hot with steamed rice or noodles.

Nutrition Facts

Serving size	882.4 grams (882.4g)

Amount per serving	% Daily Value*
Calories	1467

Total Fat 60.90g	78%
Saturated Fat 10.90g	55%
Polyunsaturated Fat 25.30g
Cholesterol 386mg	129%
Sodium 5545mg	241%
Total Carbohydrate 75.20g	27%
Dietary Fiber 8.30g	30%
Total Sugars 33.90g
Protein 150.90g	302%

Vitamin D 5IU	23%
Calcium 220mg	17%
Iron 9mg	48%
Potassium 1861mg	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.

Source of Calories

Fat: 37.7%

Protein: 41.6%

Carbs: 20.7%