Hunan Chicken
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 fast, loaded with bold flavor, and perfect for busy weeknights. Flexible, forgiving, and absolutely delicious!
4
servings
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.
Notes
This recipe is super flexible! Use any veggies you like—snap peas, baby corn, or mushrooms all work. For a vegetarian version, substitute firm tofu for the chicken. Store leftovers in the fridge up to 4 days, or freeze up to 2 months. To reheat, warm in a skillet with a splash of broth or microwave until heated through. For more heat, add dried chilies or extra chili paste.
Nutrition
Calories: 340kcal | Carbohydrates: 25g | Protein: 33g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 85mg | Sodium: 870mg | Potassium: 620mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1050IU | Vitamin C: 77mg | Calcium: 60mg | Iron: 2mg