Name: Dragon Chicken Stir Fry Recipe
Prep time: 35 min
Cook time: 15 min
Total time: 50 min
Cuisine: Asian
Ingredients: 1 egg; 1 tablespoon reduced sodium soy sauce; 1/2 teaspoon ginger powder; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/2 teaspoon paprika; 1/2 teaspoon cayenne pepper; 1 pound chicken thighs, sliced into 1/2-inch strips; 1/2 cup flour; 1/4 cup cornstarch; 1/2 tablespoon chili powder; Canola or vegetable oil for pan frying; 1/4 cup low sodium soy sauce; 1/4 cup ketchup; 3 tablespoons honey; 2 tablespoons oyster sauce; 1 1/2 to 2 tablespoons Asian chili sauce (like Sambal Oelek); 1 tablespoon Chinkiang/Chinese black vinegar (or substitute 1/2 tablespoon balsamic vinegar + 1/2 tablespoon rice vinegar); 1 tablespoon toasted sesame oil; 1 1/2 teaspoons cornstarch; 1 cup unsalted cashews; 1 tablespoon vegetable or peanut oil; 1/2 white onion, thinly sliced; 1 red bell pepper, thinly sliced; 1 tablespoon freshly grated ginger; 6 garlic cloves, minced; Toasted sesame seeds; Green onions

If you’re craving something that’s bursting with bold flavors and has that perfect balance of spicy, sweet, and savory, you’re in for a treat with this Dragon Chicken Stir Fry Recipe. It’s a fan-freaking-tastic dish that I love making when I want a quick, satisfying meal that looks impressive but isn’t complicated. Trust me, once you try this at home, it’ll become one of your go-to weeknight dinners.

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Why You’ll Love This Recipe

Crunchy and Juicy Texture: The breaded chicken stays crispy while the stir-fried veggies add a fresh crunch you won’t get enough of.
Perfectly Balanced Sauce: The combo of honey, chili sauce, and soy sauce creates a sweet heat that hits all the right notes.
Fast and Easy to Make: I’ve streamlined this recipe so you can have a restaurant-quality stir fry on your table in under an hour.
Customizable Ingredients: You can swap veggies or adjust spice levels to make it your own without losing that signature dragon chicken vibe.

A close-up of a cast iron pan filled with a stir-fry dish featuring three main layers: the first layer consists of glossy, dark brown cooked meat strips with a slightly crispy texture, the second layer shows vibrant red bell pepper strips scattered evenly among the meat, and the third layer includes light golden cashews toasted with a slight char. Green onion slices and small white sesame seeds are sprinkled on top as garnish, adding bright green and white accents. A wooden spoon is partially submerged on the left side of the pan, mixing the ingredients. The pan sits on a white marbled surface with some scattered green onion pieces nearby. Photo taken with an iphone --ar 2:3 --v 7 - Dragon Chicken Stir Fry, spicy chicken stir fry recipe, quick Chinese stir fry, flavorful stir fry dishes, easy chicken stir fry

Ingredients You’ll Need

Each ingredient in this Dragon Chicken Stir Fry Recipe plays a crucial role in building bold, layered flavors and the perfect crispy texture. When shopping, look for fresh chicken thighs and don’t skip the cashews – they add a nutty crunch that really elevates the dish.

Flat lay of one whole clean uncracked brown egg, a small white ceramic bowl of reduced sodium soy sauce, a small white ceramic bowl with golden honey, a small white ceramic bowl with bright red ketchup, a small white ceramic bowl with dark oyster sauce, a small white ceramic bowl with amber toasted sesame oil, a small white ceramic bowl of Asian chili sauce, a small white ceramic bowl of black vinegar, a small white ceramic bowl of white all purpose flour, a small white ceramic bowl of pale cornstarch, a small white ceramic bowl of reddish chili powder, a small pile of fresh sliced raw chicken thigh strips, a small pile of whole unsalted cashew nuts, a few thinly sliced white onion rings, several thin slices of fresh red bell pepper, a small mound of freshly grated pale yellow ginger, six peeled fresh garlic cloves, a small scattering of toasted sesame seeds, a few fresh bright green onion stalks, arranged with perfect symmetry and balanced proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Dragon Chicken Stir Fry, spicy chicken stir fry recipe, quick Chinese stir fry, flavorful stir fry dishes, easy chicken stir fry

Chicken thighs: I prefer thighs over breast for juiciness and flavor, plus they stay tender after stir-frying.
Egg: Helps the marinade stick and keeps chicken moist during cooking.
Reduced sodium soy sauce: Balances salty umami without overpowering the dish.
Ginger powder, garlic powder, onion powder, paprika, cayenne pepper: The spice blend that packs a flavorful punch in the marinade.
Flour and cornstarch: Creates a light, crispy coating on the chicken that’s easier to achieve than deep frying.
Chili powder: Adds extra warmth and color to the breading.
Canola or vegetable oil: Neutral oils that crisp the chicken without adding strong flavors.
Ketchup, honey, oyster sauce: The sweet and savory backbone of the sauce.
Asian chili sauce (like Sambal Oelek): The spicy kick that makes this dish “dragon-worthy.” Adjust based on your heat tolerance!
Chinkiang black vinegar: Adds tanginess and depth; no worries if you swap with a mix of balsamic and rice vinegar.
Sesame oil: For that toasty, fragrant finish.
Cashews: Toasted for crunch and a rich nutty flavor that contrasts beautifully with the spicy sauce.
White onion and red bell pepper: Fresh stir-fried veggies add slight sweetness and crunch.
Fresh ginger and garlic: Essential aromatics that bring the stir fry alive.
Garnishes (toasted sesame seeds, green onions): The final pop of texture and color I always look forward to.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I’m all about making recipes work for you, so feel free to experiment with different veggies, proteins, or spice levels. I’ve found that adding a colorful mix of snap peas or baby corn gives a nice twist, and it’s a fun way to sneak in extra nutrients.

Swap Chicken for Tofu or Shrimp: When I wanted a vegetarian version, crispy tofu did the trick, soaking up all that flavorful sauce perfectly.
Mild Version: Reduce or omit the chili powder and Asian chili sauce – my kids love it this way, still delicious but gentler on spice.
Extra Veggies: Toss in snow peas, broccoli florets, or sliced mushrooms for more color and texture.
Make it Gluten-Free: Use gluten-free soy sauce and cornstarch to enjoy this dish without compromise.

How to Make Dragon Chicken Stir Fry Recipe

Step 1: Marinate the Chicken for Maximum Flavor

Start by whisking the egg, soy sauce, and all those fantastic marinade spices (ginger, garlic, onion powders, paprika, cayenne) together in a large bowl or freezer bag. Toss in the sliced chicken thighs and let them soak up those flavors for at least 30 minutes. I often pop mine in the fridge overnight when I’m prepping ahead. Just remember to bring the chicken to room temp for about 30 minutes before breading — it helps the coating stick better and cooks more evenly.

Step 2: Whisk Together Your Luscious Sauce

While the chicken is marinating, mix all your sauce ingredients in a medium bowl: soy sauce, ketchup, honey, oyster sauce, Asian chili sauce, black vinegar, toasted sesame oil, and cornstarch. Whisk until completely smooth and set aside. You’ll be amazed at how this sauce balances sweet, spicy, tangy, and savory notes — the signature of a killer Dragon Chicken Stir Fry Recipe!

Step 3: Coat the Chicken in That Crispy Bread Crust

In a separate large bag, combine flour, cornstarch, and chili powder. Remove the chicken strips from the marinade, lightly pat them dry with paper towels to avoid sogginess (this step is crucial for crispiness, I discovered!), then add them to the breading bag. Shake and toss until each piece is coated well — sometimes I open the bag and use my hand to ensure every bit is covered evenly.

Step 4: Pan-Fry the Chicken to Golden Perfection

Heat about 1/4 cup of canola or vegetable oil in a large nonstick skillet over medium-high heat. Work in batches so you don’t overcrowd the pan — crowded chicken steams instead of crisps, and that’s the last thing we want! Cook each batch for about 4 minutes total, flipping halfway, until it’s golden brown and cooked through. Transfer cooked chicken to a paper towel-lined plate to drain excess oil. If you see the pan looking dry after the first batch, add a little more oil.

Step 5: Toast the Cashews and Stir Fry Your Veggies

Using a dry cast iron skillet over medium heat, toast the cashews until fragrant and golden in spots, stirring frequently so they don’t burn. Remove and set aside. Then add a drizzle of oil to the same skillet, throwing in sliced onions and red bell peppers to stir fry for about 2 minutes. Add grated ginger and minced garlic and cook another 30 seconds until aromatic.

Step 6: Finish with Sauce, Chicken, and Cashews

Give your sauce a quick whisk to recombine, pour it over the veggies, and bring to a simmer. It will thicken quickly — about a minute of stirring. Then toss in the crispy chicken pieces and toasted cashews, stirring gently to coat everything well. This is where all those flavors collide and shine. I like to add the chicken last to keep it nice and crispy.

Step 7: Garnish and Serve Immediately

Sprinkle with toasted sesame seeds and sliced green onions right before serving for that extra pop of color and nutty crunch. Pro tip: Eat this soon after plating so the chicken maintains its crispiness before sitting in the sauce too long.

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Pro Tips for Making Dragon Chicken Stir Fry Recipe

Pat Dry for Crispiness: Removing excess marinade from the chicken before breading is key to preventing soggy coating.
Use Medium-High Heat: Keeping your skillet hot ensures a quick crisp and juicy inside without overcooking.
Toast Cashews Separately: It boosts their flavor and prevents them from getting soggy in the sauce.
Add Chicken Last: Keeps it crispy and fresh by tossing it in only after the sauce thickens.

How to Serve Dragon Chicken Stir Fry Recipe

A bowl with a bottom layer of white cooked rice topped with a generous layer of dark brown glazed pieces of meat, mixed with light brown roasted cashew nuts and bright red slices of bell pepper. Scattered on top are small green onion pieces adding a fresh contrast. The bowl is white and rests on a white marbled surface, with a pair of light wooden chopsticks placed across the bowl's edge. The textures show sticky sauce covering the meat and nuts, and the colors are rich and vibrant, making the dish look fresh and tasty. photo taken with an iphone --ar 2:3 --v 7 - Dragon Chicken Stir Fry, spicy chicken stir fry recipe, quick Chinese stir fry, flavorful stir fry dishes, easy chicken stir fry

Garnishes

I always reach for toasted sesame seeds and freshly sliced green onions—these simple garnishes add a wonderful crunch, bursts of flavor, and a beautiful finish. I’ve even thrown in a squeeze of fresh lime juice when I’m feeling a little adventurous, which brightens everything up perfectly.

Side Dishes

Dragon Chicken Stir Fry is amazing served over steamed jasmine rice or fluffy brown rice to soak up that delicious sauce. Sometimes, I pair it with simple steamed broccoli or snap peas if I want extra greens on the side — it’s a quick way to get a balanced meal on the table.

Creative Ways to Present

For special dinners, I like to serve this in a large shallow bowl garnished with extra cashews and a sprinkle of fresh cilantro. Sometimes, I even tuck the stir fry into lettuce cups for a fun handheld twist that’s perfect when entertaining friends.

Make Ahead and Storage

Storing Leftovers

After the meal, I store leftovers in an airtight container in the fridge. The chicken loses a bit of its crispness but stays delightfully flavorful for up to 3 days. Just keep the sauce and chicken together — it tastes better when the flavors meld.

Freezing

I do freeze leftovers sometimes, but I recommend freezing the chicken and sauce separately if possible. That way, when you reheat, the texture holds up better and doesn’t turn soggy. Frozen portions can last up to 2 months.

Reheating

Reheating works best in a skillet over medium heat—this revives the chicken’s crispiness and warms the sauce nicely. Avoid microwaving if you can, since the breaded chicken tends to get rubbery that way. A quick toss in the pan with a splash of water helps keep everything saucy and fresh.

FAQs

Can I use chicken breast instead of thighs for the Dragon Chicken Stir Fry Recipe?

Yes, you can swap chicken breasts, but keep in mind they cook faster and can dry out more easily. Slice them thin and watch your cooking time closely to maintain tenderness.
What can I substitute for Chinkiang black vinegar?

If you don’t have Chinkiang vinegar, mix equal parts balsamic and rice vinegar as a good substitute. This combo brings acidity and slight sweetness that complements the sauce well.
How do I make this recipe less spicy?

Simply reduce or omit the cayenne, chili powder, and Asian chili sauce. The dish will still have tons of flavor without the heat, perfect if you’re cooking for kids or spice-sensitive guests.
Is there a gluten-free version of this Dragon Chicken Stir Fry Recipe?

Definitely! Just swap regular soy sauce for tamari or coconut aminos, and ensure your oyster sauce is gluten-free. Use a gluten-free flour blend for breading or increase cornstarch for crispiness.
Can I prepare parts of this recipe in advance?

Yes, the chicken can be marinated overnight and breaded just before cooking. The sauce can also be made ahead and stored in the fridge. Just assemble and cook everything fresh for best texture.

Final Thoughts

This Dragon Chicken Stir Fry Recipe is genuinely one of those dishes I get excited about sharing because it’s a wonderful mix of comfort and bold flavors. Whether you’re cooking for family, friends, or just yourself after a long day, it comes together easily and always impresses. Give it a go—I promise the crispy chicken, spicy-sweet sauce, and crunchy veggies will make you look forward to dinner like never before.