3.8 from 94 votes
Takeaway Style Wandering Dragon Stir Fry Recipe
Takeaway-style wandering dragon stir fry features tenderized chicken strips, shrimp, and a colorful mix of red and yellow bell peppers with onion. The dish uses a sauce composed of Chinese rice wine, soy and oyster sauces, garlic, and chicken broth thickened with cornflour. The protein and vegetables are quick-cooked to retain texture and flavor, coated in a savory, slightly sweet sauce typical of Chinese takeout dishes.
Prep Time
10 mins
Cook Time
10 mins
Tenderizing time
15 mins
Total Time
20 mins
Servings:
4
Calories:
345 kcal
Course:
Main Course
Cuisine:
Chinese
Ingredients
To tenderize the chicken
- 1 chicken breast
- 1 tablespoon baking soda see note 1
For the sauce:
- 2 tablespoon Chinese rice wine see note 2
- 1 ½ tablespoon soy sauce
- 2 tablespoon oyster sauce
- 3 garlic crushed, cloves
- ½ teaspoon sugar
- ½ teaspoon black pepper
- ½ cup chicken broth - cold
- 11/2 tablespoon cornflour
For the Stir Fry
- 2 tablespoon neutral cooking oil generic cooking oil
- 1 onion - peeled and chopped
- 1 cup red bell pepper chopped
- 1 cup yellow bell pepper chopped
- 12 Shrimp shelled and de-veined, raw, large; prawns as alternative
Instructions
Start with tenderizing the chicken
- Cut the chicken into thin strips across the grain.
- Place in a bowl and sprinkle with the baking soda.
- Let the chicken marinade for 15 minutes then wash off the baking soda and rinse the chicken several times. (See note 3)
- Pat dry with kitchen paper and set to one side.
Cup of Yum
Make the sauce.
- Combine the ingredients for the sauce together in a measuring cup or jug.
- Set to one side.
To make the wandering dragon stir fry
- Heat 1 tablespoon of the oil in a large frying pan over medium-high heat, once the oil starts to shimmer add the chicken and cook for 2 minutes until almost cooked through. Remove from the pan.
- Add the remaining oil to the pan
- Add the onion fry for 1 minute.
- Add the bell peppers to the pan and cook for a further 2 minutes.
- Add the shrimp and then return the chicken to the pan.
- Cook for 2 minutes stirring well.
- Give the sauce another stir and then add it to the skillet and bring to a simmer.
- The sauce will start to thicken.
- Cook for 1-2 minutes until everything is cooked through and the sauce just coats the meat and veg.
- Remove from the heat and serve immediately.
Notes
- Baking soda tenderizes the chicken thoroughly but requires careful rinsing to remove all residue and avoid unpleasant flavors.
- Use Chinese cooking wine (not rice wine vinegar) for authentic sauce flavor; dry sherry is an acceptable substitute.
Nutrition Information
Calories
345kcal
(17%)
Carbohydrates
21g
(7%)
Protein
37g
(74%)
Fat
10g
(15%)
Saturated Fat
1g
(5%)
Cholesterol
247mg
(82%)
Sodium
1751mg
(73%)
Potassium
634mg
(13%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
1560IU
(31%)
Vitamin C
121.2mg
(135%)
Calcium
112mg
(11%)
Iron
1.2mg
(7%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 345
% Daily Value*
| Calories | 345kcal | 17% |
| Carbohydrates | 21g | 7% |
| Protein | 37g | 74% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 247mg | 82% |
| Sodium | 1751mg | 73% |
| Potassium | 634mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 1560IU | 31% |
| Vitamin C | 121.2mg | 135% |
| Calcium | 112mg | 11% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.