Bold, savory, and just the right amount of spicy, this Hunan chicken recipe brings together tender chicken, crisp vegetables, garlic, ginger, soy, and chili paste in a glossy stir-fry sauce. It’s the kind of dish that perfumes your whole kitchen with that sizzling wok aroma and has you sneaking bites straight out of the pan.
You know those weeknights when you want something satisfying but cooking feels like a whole event? This is the opposite of that. It’s fast and forgiving. One pan, no deep frying, tons of bold flavor. The chilies hit you first, then the savoriness from soy and oyster sauce, and finally a whisper of sweetness from honey just to keep you on your toes. If your fridge holds some straggler veggies, toss those in too. Serve it with steaming rice, and you’ve basically got comfort in a bowl—without needing to memorize a recipe or crack open a jar of something mysterious.
Table of Contents
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Why You’ll Love this Hunan Chicken Recipe
You don’t have to be a stir-fry pro to fall for this one. It’s both feisty and minimal fuss, which, honestly, is my ideal combo in dinner form.
- Ridiculously simple to make: You only need one pan, some pantry staples, and half an hour. Most of that is just chopping.
- Perfectly spicy-saucy-salty-sweet: The sauce doesn’t mess around. It clings to everything without drowning the veggies.
- Flexible with veggies: Got half a zucchini? Frozen broccoli? Red onions you forgot about? Into the wok they go.
- Chicken that actually stays juicy: Thanks to a little cornstarch trickery, it stir-fries up golden, not rubbery.
- Leftovers are gold: It reheats like a dream and somehow tastes even better the next day—I don’t make the rules.
Ingredient Notes
Everything in here is easy to find and surprisingly versatile. Here’s a quick close-up on what’s what and why it matters.
- Chicken thighs or breasts: Thighs hold up juicy with high heat, but breasts work too (just don’t overcook them).
- Chicken broth: Adds savory depth and helps build that glossy sauce without it tasting flat.
- Soy sauce + oyster sauce: The savory umami anchors. Use low-sodium soy if you’re sensitive to salt.
- Chili paste (like sambal oelek): Brings heat and complexity. You can scale it up or down depending on your hot tolerance.
- Rice vinegar + honey: One punches things up, the other balances it out. Totally harmonious.
- Cornstarch (twice!): First for velveting the chicken, then again in the sauce to make it clingy and shiny.
- Fresh garlic and ginger: Stir-fry essentials. They’re what make your kitchen smell instantly amazing.
- Broccoli, bell pepper, zucchini: Crunchy, colorful, fast-cooking. Use whatever combo makes you happy.
- Sesame seeds + rice (for serving): Optional, but give your dish that little “finished restaurant plate” vibe.
How To Make This Hunan Chicken Recipe
Let’s cook! This dish rewards speed and hot pans, so I recommend chopping everything first before the heat goes on.
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Make the bold and tasty sauce: Whisk together the chicken broth, soy sauce, oyster sauce, chili paste, vinegar, honey, garlic, ginger, and cornstarch. Stir until smooth and cornstarch disappears. That slurry is magic.
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Coat the chicken in cornstarch: Toss the chicken pieces with cornstarch in a bowl or zip-top bag. This helps them crisp slightly and keep their moisture when you stir-fry.
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Sear the chicken until golden: Heat a slick of oil in a hot wok or skillet. When it shimmers, toss in the chicken. Stir-fry 5 minutes or until golden, with no pink inside. Scoop it out and set it aside, but don’t clean the pan!
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Sizzle that garlic and ginger: In the still-hot pan, add another little splash of oil if things got dry. Toss in the minced garlic and ginger. Stir for 30 seconds, just to wake up the flavors (and your appetite).
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Add all those veggies: Broccoli florets, bell pepper strips, and zucchini slices go in now. Stir-fry for 3–4 minutes. They should stay crisp yet cooked, like snappy little vegetable nuggets.
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Bring it all together: Return the chicken to the pan, stir it in with the veggies, then pour in that sauce. Stir and cook for about 2 minutes or until the sauce thickens and coats everything with joy.
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Time to serve: Pile over hot rice, sprinkle sesame seeds if you’re feeling fancy (or forgot anything else), and dig in immediately.
Storage Options
So maybe you made a double batch on accident (or on purpose). The good news? Leftovers are absolutely worth saving.
Pop any extras into an airtight container and keep them in the fridge for up to 4 days. I love grabbing a scoop for quick lunches, especially when there’s no time to cook (or let’s be honest, energy).
If you’re wondering, “But can I freeze it?” Yep, go for it. Portion the cooled chicken and veggies into freezer-safe containers, then freeze for up to 2 months. The texture of the veggies might soften slightly when reheated, but it still hits the spot.
To reheat, microwave gently or warm it in a skillet over medium heat with a splash of water or extra broth. It wakes the sauce right back up. Rice freezes and reheats well too, so don’t toss those leftovers!
Variations and Substitutions
This dish loves a little remix action. It’s flexible, forgiving, and welcomes whatever oddball produce you’re trying to use up.
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Swap chicken for tofu or shrimp: Both soak up the sauce beautifully. With shrimp, reduce cooking time so they don’t go rubbery.
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Level up the veg: Try snow peas, mushrooms, baby corn, or chopped napa cabbage. It’s like a playground for produce lovers.
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Low-carb tweaks: Replace white rice with cauliflower rice or serve everything in lettuce cups for a lighter vibe.
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Boost the heat: Stir in a dried chili or two with the garlic and ginger if you want to lean into fiery territory.
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Gluten-free switches: Use tamari instead of soy sauce, and confirm your oyster sauce is gluten-free (some are, some aren’t).
What to Serve with Hunan Chicken Recipe
While the chicken + veggies + rice combo is a whole meal, there are fun sides that make things feel fancy without extra stress.
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If I’m going full takeout mode at home, I’ll make a quick batch of oven-baked sesame chicken to serve alongside this. The contrast in textures is so satisfying: one saucy, one crispy.
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A chilled cucumber salad with a tangy sesame dressing pairs beautifully. It cools things down just enough and brings a nice crunch to balance the warm dish.
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Feeling brunch-y after dinner? Heat up leftovers next to a fried egg and steamy jasmine rice for an unholy-but-glorious fusion breakfast.
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Or hey, just round it out with something sweet after, like these peanut butter banana ice cream sandwiches. Spicy main + creamy dessert = best decision you made all day.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Frequently Asked Questions
What’s the difference between Hunan chicken and Szechuan chicken?
Great question! While both are spicy Chinese dishes, Hunan chicken leans into a fresher, vinegary heat with bold chilies and garlic, whereas Szechuan chicken typically features that tongue-tingling numbing flavor from Szechuan peppercorns. So if you’re after fiery but not buzzy, Hunan is your pick.
Can I make this recipe vegetarian?
Absolutely! Just sub in firm tofu (pressed and chopped) for the chicken. Stir-fry it until crisp on the outside, then follow the rest of the recipe as is. You could also go full veggie mode and double the vegetables for a colorful plant-based feast.
Do I really need to use oyster sauce?
It definitely adds depth, but if you can’t eat it or don’t have it, swap with hoisin sauce for a touch of sweetness or use mushroom stir-fry sauce (often sold as a vegetarian oyster substitute). Soy sauce alone works too, but you might miss a tiny bit of umami richness.
Can I use frozen vegetables instead of fresh?
Yep! Just toss them straight into the pan—no need to thaw. Know that they might release a little more water, so stir-frying them until that moisture cooks off is the key to keeping your sauce thick and tasty instead of watery.
Hunan Chicken
Ingredients
For the Chicken
- 1.5 lbs (680 g) boneless skinless chicken thighs or breasts cut into bite-size pieces
- 2 tbsp (16 g) cornstarch for coating chicken
- 2 tbsp (30 ml) neutral oil such as vegetable or canola, divided
For the Sauce
- 1/3 cup (80 ml) chicken broth
- 3 tbsp (45 ml) soy sauce low-sodium preferred
- 2 tbsp (30 ml) oyster sauce
- 1 tbsp (15 ml) chili paste such as sambal oelek, more to taste
- 1 tbsp (15 ml) rice vinegar
- 2 tsp (10 ml) honey
- 2 cloves garlic minced (reserve half for stir-frying)
- 1 tbsp (8 g) fresh ginger minced (reserve half for stir-frying)
- 2 tsp (5 g) cornstarch for sauce
For the Vegetables
- 2 cups (150 g) broccoli florets
- 1 red bell pepper sliced
- 1 zucchini sliced
For Serving (optional)
- hot cooked rice
- sesame seeds to finish
Equipment
- Wok or large skillet
- Mixing bowls
- Knife
- Cutting board
- Whisk
Instructions
- Make the sauce: In a bowl, whisk together chicken broth, soy sauce, oyster sauce, chili paste, rice vinegar, honey, half the garlic, half the ginger, and 2 tsp cornstarch until smooth. Set aside.
- Coat the chicken: In a separate bowl (or zip-top bag), toss the chicken pieces with 2 tbsp cornstarch until evenly coated.
- Sear the chicken: Heat 1 tbsp oil in a large wok or skillet over high heat. When the oil is shimmering, add the chicken and stir-fry for about 5 minutes, until golden and cooked through. Transfer chicken to a plate and set aside.
- Sauté aromatics: Add the remaining 1 tbsp oil to the pan if needed. Add reserved garlic and ginger; cook for 30 seconds until fragrant.
- Stir-fry the vegetables: Add broccoli florets, bell pepper, and zucchini. Stir-fry for 3–4 minutes until just crisp-tender but still bright and vibrant.
- Finish the dish: Return cooked chicken to the pan. Stir in sauce and toss everything together. Cook for 2 minutes until sauce thickens and coats all ingredients.
- Serve: Scoop Hunan chicken over hot rice and top with sesame seeds, if desired. Enjoy immediately.
