Description
Hunan Chicken is a flavorful and easy-to-make stir fry featuring tender chicken breast and vibrant vegetables tossed in a savory, sweet, and spicy Hunan sauce. Perfect as a quick one-pan dinner, it can be ready in just 30 minutes and enjoyed over rice or noodles.
Ingredients
Units
Scale
Stir Fry
- 1 pound boneless skinless chicken breast, sliced into strips
- 3 tablespoons cornstarch
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 tablespoons vegetable oil
- 1 large red bell pepper, thinly sliced
- 1 cup broccoli florets
Hunan Sauce
- 1/2 cup vegetable broth
- 3 tablespoons Shaoxing wine
- 1 tablespoon soy sauce
- 2 teaspoons chili paste
- 1 teaspoon garlic, minced
- 1 teaspoon ginger, grated
- 2 teaspoons honey
- 1 tablespoon cornstarch
Instructions
- Coat the Chicken: Add the chicken strips to a bowl or resealable bag with cornstarch, salt, and pepper. Shake or mix well to ensure all chicken pieces are evenly coated with the cornstarch and seasonings.
- Cook the Chicken: Heat vegetable oil in a large wok or skillet over medium-high heat. Add the coated chicken strips and cook, stirring frequently, until they are seared and slightly golden on all sides but not fully cooked through. Remove the chicken from the pan and set aside.
- Sauté the Vegetables: In the same pan, add the red bell pepper slices and broccoli florets. Add more oil if needed. Cook the vegetables for 3 to 5 minutes until they become tender but still crisp.
- Prepare the Sauce: While the vegetables cook, whisk together vegetable broth, Shaoxing wine, soy sauce, chili paste, garlic, ginger, honey, and cornstarch in a bowl until well combined and smooth.
- Combine and Thicken: Return the chicken to the pan with the vegetables. Pour the prepared Hunan sauce over everything. Stir frequently as you cook to allow the sauce to thicken and the chicken to cook through completely, about 3 to 5 minutes.
- Serve: Remove from heat and garnish optionally with sesame seeds and sliced green onions. Serve hot over rice, noodles, or enjoy on its own.
Notes
- For a gluten-free version, use tamari instead of soy sauce.
- Adjust the amount of chili paste to control spiciness according to your preference.
- Shaoxing wine can be substituted with dry sherry if unavailable.
- Make sure to slice the chicken thinly for quick and even cooking.
- Serve immediately for best texture; leftover sauce can be refrigerated for up to 2 days.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 75 mg
