How To Make Dragon Chicken, Sesame Broccolini and Jasmine Rice By Rachael

chicken breast

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu provides a plant-based option while chicken thighs are often less expensive.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos are a cost-effective alternative.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil offers heart-healthy fats, while canola is budget-friendly.

dried red chili peppers

🥗Healthier: fresh chili

💰Cheaper: cayenne pepper

Fresh chili provides a vibrant flavor, while cayenne is often cheaper.

Start by cooking the rice: add 1.5 cups of water to a pot with 1 cup of rice and a little salt. Bring to a boil, then reduce heat and simmer for 15 to 18 minutes.

Chop about 2 pounds of chicken, a mix of dark and white meat, and season with Sichuan pepper and salt.

Heat a pan and brown the chicken until cooked through, then remove from the pan.

Chop the broccolini into small pieces, including stems and florets.

Add chicken stock to the pan with the drippings to deglaze it.

In a separate pan, heat a tablespoon of neutral oil over high heat and add the chopped broccolini, cooking until crispy.

To the deglazed pan, add half a cup of Chinese rice wine (or dry sherry), half a cup of chicken stock, and half a cup of kumquat or orange preserves.

Add sriracha to taste, along with matchsticks of ginger and chopped garlic, and some of the leeks.

Allow the sauce to cook down, adding a splash of stock if needed.

Return the browned chicken to the sauce and mix well.

In the broccolini pan, thin out the black bean sauce with stock or water, then add about three tablespoons of black bean sauce and a drizzle of sesame oil.

Serve the dragon chicken directly from the cast iron skillet with the broccolini and rice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens