Description
Hunan chicken is a flavorful take-out favorite that you can easily make at home. Tender strips of chicken are stir-fried with vibrant vegetables and coated in a savory, slightly sweet, and spicy Hunan sauce. This one-pan dish is perfect for a quick and satisfying dinner, ready in just 30 minutes.
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 to a bowl or resealable bag with the cornstarch, salt, and pepper. Toss or shake to coat the chicken evenly with the seasoning and starch.
- Cook the chicken: Heat vegetable oil in a large wok or skillet over medium-high heat. Add the coated chicken strips and stir frequently to sear until lightly browned on all sides. The chicken will finish cooking with the vegetables. Remove the chicken from the pan and set aside.
- Cook the vegetables: In the same pan, add the sliced red bell pepper and broccoli florets. Add a bit more oil if needed. Stir-fry the vegetables for 3-5 minutes until they are tender but still crisp.
- Make the sauce: Whisk together the vegetable broth, Shaoxing wine, soy sauce, chili paste, minced garlic, grated ginger, honey, and cornstarch in a small bowl until smooth.
- Combine and finish cooking: Return the chicken to the pan with the vegetables. Pour the prepared sauce over everything and cook, stirring frequently, until the sauce thickens and the chicken is cooked through, about 3-5 minutes.
- Serve: Remove from heat. Optionally garnish with sesame seeds and sliced green onions. Serve hot over cooked rice, noodles, or enjoy on its own.
Notes
- For extra spice, add more chili paste or include sliced fresh chili peppers.
- You can substitute Shaoxing wine with dry sherry or rice wine vinegar for a similar flavor.
- Use tamari or gluten-free soy sauce to make this recipe gluten free.
- For a low-sodium version, reduce salt and use low-sodium soy sauce.
- To keep vegetables crisp, avoid overcooking them during stir-fry.
- Leftovers keep well in the fridge for up to 3 days; reheat gently to maintain texture.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 580 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 75 mg
