Best Emerald Dragon Chicken Recipes

EMERALD CHICKEN

Emerald Chicken image

Provided by Food Network

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 6

Ingredients

3 cups minced green onion
1 cup minced fresh ginger root
2 teaspoons salt, plus additional for seasoning chicken
About 2 cups vegetable oil
4 skinless, boneless chicken breasts
Ground pepper

Steps:

Preheat a grill for cooking at medium-high heat.
Place green onion and ginger in tall, narrow container and add salt. Add vegetable oil to cover by 1 inch and stir well.
Sprinkle chicken with salt and pepper. Grill chicken until cooked all the way through.
Slice thinly, then drizzle some sauce over the top. Serve with additional sauce on the side.

EMERALD DRAGON CHICKEN

Emerald Dragon Chicken image

I like this recipe because it is the work of both my husband and myself, so it is a work of love. But mind you, we like our Thai dragon and bird chiles, and don't find cooking, or eating them, a "Lethal" experience. I wanted to call this "Enter the Dragon" sort of after Bruce Lee, but it is such a lovely emerald green, and full of healthy vegetables. You will love this stir-fry. It is definitely fab. :)

Provided by PalatablePastime

Categories One Dish Meal

Time 32m

Yield 4 serving(s)

Number Of Ingredients 23

Ingredients

2 boneless skinless chicken breasts, sliced thin
10 ounces broccoli florets (about 3 1/2 cups)
1 lb shredded napa cabbage
3 ounces baby spinach leaves
1 bunch green onion, chopped (about 12)
8 cloves garlic, minced
2 inches ginger, peeled and sliced thin
12 Thai chiles (preferably green)
1/4 cup chopped fresh cilantro
cooking oil
1 tablespoon soy sauce
1 tablespoon rice wine or 1 tablespoon dry sherry
1 tablespoon cornstarch
1/4 cup soy sauce
1/4 cup rice wine or 1/4 cup dry sherry
2 tablespoons sugar
4 teaspoons rice wine vinegar
1 tablespoon hot chili paste (like sambal oelek)
1 1/2 tablespoons hot bean paste (also called hot bean sauce in areas)
1/2 teaspoon hot fire oil
1/2 teaspoon cayenne pepper
1 1/2 teaspoons sesame oil
1 tablespoon cornstarch

Steps:

Heat oil in wok over medium high heat; add garlic, ginger, and chiles and cook until very fragrant; add chicken and stir-fry until chicken is cooked through, remove from wok.
Add a small amount of oil to wok and swirl; add broccoli and cabbage to wok and stir-fry, adding about 1 oz of water as needed to help cooking come along but not too much you want it too sizzle off (too much will make sauce watery at end but you can add more cornstarch mixed with water to thicken up); cook until broccoli and cabbage are crisp-tender.
Add spinach, onions, and chicken to wok and cook until spinach is wilted, about 30 seconds.
Pour sauce mixture into wok and stir to coat everything, and stir until everything is thickened; add cilantro and mix well.
Serve with hot steamed rice or noodles.

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