Description
Hunan Chicken is a flavorful and spicy takeaway-style dish made at home with tender chicken breast and vibrant vegetables tossed in a signature savory, sweet, and spicy Hunan sauce. This easy one-pan stir fry is ready in just 30 minutes, perfect for a quick and delicious dinner.
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 sliced chicken breast, 3 tablespoons cornstarch, 1 teaspoon salt, and 1 teaspoon pepper to a bag or bowl. Shake or mix well until the chicken strips are evenly coated with the cornstarch and seasonings.
- Cook the Chicken: Heat 2 tablespoons vegetable oil in a large wok or skillet over medium-high heat. Add the coated chicken and stir frequently to sear on all sides until lightly browned but not fully cooked through. Remove the chicken from the pan and set aside.
- Sauté the Vegetables: In the same pan, add the sliced red bell pepper and broccoli florets. Add a bit more oil if needed. Cook the vegetables for 3 to 5 minutes until they become tender yet crisp.
- Prepare the Sauce: Whisk together the vegetable broth, Shaoxing wine, soy sauce, chili paste, minced garlic, grated ginger, honey, and 1 tablespoon cornstarch in a bowl until smooth and well combined.
- Combine and Cook: Return the chicken to the pan with the vegetables, pour the prepared sauce over everything, and cook while stirring frequently. Continue until the sauce thickens and the chicken is fully cooked through, about 3 to 5 minutes more.
- Serve: Remove the pan from heat. Optionally garnish with sesame seeds and sliced green onions. Serve the Hunan Chicken hot over steamed rice, noodles, or enjoy it on its own.
Notes
- For extra heat, add more chili paste or fresh sliced chili peppers.
- Shaoxing wine can be substituted with dry sherry or mirin if unavailable.
- If you prefer a gluten-free version, use tamari or coconut aminos instead of soy sauce and ensure Shaoxing wine is gluten-free.
- Ensure vegetables remain crisp-tender by not overcooking during the sauté step.
- Chestnut or peanut oil can be used instead of vegetable oil for a more authentic flavor.
- Serve with steamed jasmine or basmati rice for the best balance of flavors.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 750 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 85 mg
