This takeaway style Wandering Dragon is so easy to make at home. In this stir fry the chicken and shrimp are cooked together with plenty of vegetables, a delicious savory brown Chinese sauce, along with garlic and black pepper. This delicious Chinese recipe is healthy and quick to make plus it tastes better than takeout! Serve it with fried rice or noodles for a family dinner that is quick and healthy. Plus I'll show you how to get the soft tender chicken just like your favorite takeaway.
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Ingredients
To tenderize the chicken
1chicken breast
1tablespoonbaking soda - see note 1
For the sauce:
2tablespoonChinese rice wine - see note 2
1 ½tablespoonsoy sauce
2tablespoonoyster sauce
3garlic cloves- crushed
½teaspoonsugar
½teaspoonblack pepper
½cupchicken broth- cold
11/2tablespooncornflour
For the Stir Fry
2tablespoonoil
1onion - peeled and chopped
1cupchopped red bell pepper
1cupchopped yellow bell pepper
12raw large shrimp/prawns - shelled and de-veined
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.
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 is also called Bicarb, Bicarbonate of Soda and Sodium Bicarbonate.
Chinese Cooking Wine/Chinese Rice Wine – not to mistaken for rice wine vinegar!!! You can sub in dry sherry if you like.
Make sure you wash the chicken really well to remove any traces of baking soda. It is amazing at tenderizing meat, but has a terrible taste so you want to remove it.