A Clean eating version of Dragon chicken the kids love! Crispy chicken tenders with a mild sauce, served with rice or bread to mop up the sauce.
Course: Clean Eating, Dinner
Cuisine: Clean Eating
Keyword: dragon chicken
Servings: 6people
Author: Stephanie
Ingredients
2tbspCorn starch - (marinade)
4tbspWholemeal flour - (marinade)
2mediumEggs - (marinade)whisked
4tbspDark soy sauce - (marinade)
1½tspMild chilli powder - (marinade)
1tspGround ginger - (marinade)
4Chicken organic breasts - (tenders)butterflied & cut into thin strips
4tbspFlour - (tenders)for dusting the chicken
4tbspOlive oil - (tenders)for frying the chicken
1LargeRed onion - (for sauce)thinly sliced
3Red peppers - (for sauce)thinly sliced
2CupsTomato puree - (for sauce)
2tbspDark soy sauce - (for sauce)
2tbspMaple syrup - (for sauce)
1tspCrushed ginger - (for sauce)
1tspMild chilli powder - (for sauce)
Instructions
Put all your marinade ingredients into a blender like this one (of all the gadgets I’ve bought over the last decade, this one gets used every single day!).
Whizz it up, making sure all the corn starch is totally blended. Corn starch can go really lumpy if it’s not blended enough, so keep whizzing it up until you have a smooth paste.
Butterfly and cut your chicken into thin strips. Put them in the Ziploc bag and add the marinade. Zip the bag up and massage the chicken, working the marinade into the meat.
Put the marinade bag with chicken in the fridge.
Cook your pepper and onion slices on a low heat until they’re fully cooked and tender.
Heat your oil in a large frying pan for the chicken. Dust each strip of chicken in flour, then shake off the excess. Each strip if chicken need to be on the frying pan, so space them out, this is just to make sure the chicken goes crispy. Turn the chicken over and cook the other side, you’ll end up with strips of chicken that look a lot like chicken tenders
Add the sauce ingredients to the onions and peppers. stir to combine and heat on a low heat, stirring occasionally until the sauce is heated through. Season to taste.
Serve! I often add Wholegrain rice to this dish. You could also serve with with bread to mop up the sauce.