Takeaway Style Wandering Dragon Stir Fry Recipe
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.
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 cloves - crushed
- ½ teaspoon sugar
- ½ teaspoon black pepper
- ½ cup chicken broth - cold
- 11/2 tablespoon cornflour
For the Stir Fry
- 2 tablespoon oil
- 1 onion - peeled and chopped
- 1 cup chopped red bell pepper
- 1 cup chopped yellow bell pepper
- 12 raw 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.
Tried this recipe?Let us know how it was!
Nutrition
Calories: 345kcal | Carbohydrates: 21g | Protein: 37g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 247mg | Sodium: 1751mg | Potassium: 634mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1560IU | Vitamin C: 121.2mg | Calcium: 112mg | Iron: 1.2mg
Nutrition is per serving
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