hunan chicken

This Hunan chicken is thinly sliced chicken breast with mixed vegetables in a savory and spicy sauce. A remake of the restaurant favorite that you can enjoy in the comfort of your own home.

Hunan Chicken

vegetable oil

chicken breasts (thinly sliced)

cornstarch (divided use)

salt and pepper

broccoli florets

celery (thinly sliced)

red bell pepper (cored, seeded and diced)

baby corn (drained and halved)

garlic

chicken broth

soy sauce

oyster sauce

rice vinegar

honey

chili paste (such as sambal oelek)

Place the chicken and 1/4 cup cornstarch in a resealable plastic bag, shake to coat evenly.

Heat the vegetable oil in a large pan over high heat.

Add the chicken to the pan in a single layer and season to taste with salt and pepper.

Cook for 3-4 minutes per side or until browned. Cook in multiple batches if needed.

Remove the chicken from the pan and place on a plate lined with paper towels.

Add the broccoli, celery and bell pepper to the pan. Cook for 4-5 minutes or until vegetables are tender. Season with salt and pepper to taste. Stir in the baby corn. Add the garlic and cook for 30 seconds more.

Add the chicken back to the pan with the vegetables.

In a small bowl, whisk together the chicken broth, soy sauce, oyster sauce, rice vinegar, honey, chili paste and 2 teaspoons cornstarch.

Pour the sauce over the chicken and vegetables; bring to a simmer. Cook for 1-2 minutes or until sauce has thickened. Serve immediately over rice if desired.

Hunan Chicken is an easy recipe to make and ready in about 30 minutes. It is filled with vegetables that make this savory dish nutritious, flavorful and very colorful.

One Pan Hunan Chicken

chicken breast

cornstarch

red bell pepper (sliced)

zucchini

carrots

sugar

rice wine

garlic (minced)

ginger

chili paste (such as Sambal Oelek)

red pepper flakes

Green Onions

Sesame seeds

In a bowl add ¼ cup cornstarch and season with a little salt and pepper. Stir to combine with a fork. Add chicken pieces and toss to coat well.

Add all the ingredients for the sauce into a bowl and whisk until well combined.

In a large pan over medium-high heat, add vegetable oil. Drop chicken pieces and cook until both sides are golden brown. Cook chicken in one layer, do not overcrowd. If needed cook in batches. Remove chicken from the pan and set aside.

Add a bit more vegetable oil to the pan and add vegetables. Cook for 7-8 minutes.

Return chicken to the pan and add sauce. Stir and coat vegetables and chicken for 1 minute and turn the heat off.

Transfer to a plate or bowl and serve Hunan chicken with a side of white rice.

Garnish with green onions and sesame seeds before serving.

You can prepare this easy Chinese Hunan chicken recipe at home.  This chicken stir-fry recipe is packed full of mixed vegetables with a spicy sauce for one amazing meal.  

Hunan Chicken Recipe

white pepper

wok oil (or vegetable oil)

red bell pepper

carrot (sliced)

mushrooms (sliced)

mirin (or rice wine vinegar)

sambal oelek (or 4 to 5 dried red chilies)

Chinese cooking wine

Oyster sauce

cornstarch (dissovled in 1/4 cup water)

Prepare marinade by combining egg, 1 teaspoon cornstarch, white pepper, and salt in a medium-sized bowl.  Beat egg mixture until well blended.  Add 1 pound of bite-sized pieces of chicken into the egg mixture.  Stir well,  allow the chicken to marinate while you prepare the vegetables.&nbsp;

Marinade Directions

In a small bowl combine mirin, the Sambal Oelek, soy sauce, chicken broth, Chinese cooking wine, oyster sauce, and the cornstarch slurry.  Stir until well combined.   When you use the sauce give it a good stir before you pour it into the wok.&nbsp;

Sauce Instructions

Prepare the vegetables by washing them, and cutting them into pieces you will stir-fry.  Heat a wok.  Add wok oil or plain vegetable oil, when the oil is warm stir the oil around the wok and up the sides of the wok.  Add garlic and ginger to the wok stir rapidly, do not allow the garlic and ginger to burn.  Drain the chicken and place the chicken into the wok.  Cook the chicken by stirring frequently until it has cooked through.  Remove the chicken from the pan.&nbsp;

If necessary add additional oil to the wok. Add in the zucchini, red bell pepper slices, carrots, mushrooms, and broccoli. Stir the vegetables frequently when they have cooked through, (the broccoli will be tender), add the chicken and the sauce to the pan. Cook and heat through until the sauce thickens.&nbsp;

Vegetables

This easy Hunan Chicken recipe pairs juicy sliced chicken breast and tender vegetables with a spicy, savory Hunan sauce that&#39;s perfectly balanced between tangy and sweet.

HUNAN CHICKEN

vegetable oil, (divided)

chicken breasts, (thinly sliced)

Salt and pepper, (to taste)

bite-sized broccoli florets

red bell pepper, (diced)

mushrooms

garlic, (minced)

chili paste

green onions, (for garnish)

sesame seeds, (for garnish, optional)

Place sliced chicken and 2 tablespoons cornstarch in a ziploc bag; seal and shake to coat.

Heat 1 tablespoon vegetable oil in a wok or a large 12-inch skillet set over high heat.

Add chicken to the heated oil in one single layer; season with salt and pepper and cook for about 6 to 8 minutes, or until cooked and browned on all sides. Cook chicken in batches if your skillet isn’t big enough.

Remove chicken from the wok/skillet and set aside.

To the same skillet add remaining oil, broccoli, pepper, and mushrooms; cook for 4 minutes, or until veggies are tender.

Stir in garlic and cook for 20 seconds.

Add chicken back to the skillet.

In the meantime, in a small bowl whisk together the chicken broth, soy sauce, oyster sauce, rice vinegar, chili paste, cornstarch, and sugar.

Pour the sauce over the chicken and veggies and bring to a simmer.

Continue to cook for a couple minutes, or until sauce is thickened.

Remove from heat.

Garnish with green onions and sesame seeds.

Serve.

Hunan Chicken from Delish.com is quick, balanced, and spicy.

boneless, skinless chicken thighs,

ginger,

broccoli,

red bell pepper, chopped

4-6 dried chilis

tbsp. sherry

c. low-sodium soy sauce

sambal oelek

sesame oil

Rice,

In a large skillet over medium heat, heat 2 tbsp canola oil. Add chicken and fry until cooked through, 7 minutes then remove from&nbsp;pan.

Heat remaining canola oil in same pan. Add ginger and cook until fragrant, 1 minute then add broccoli, bell pepper, and red chilis. Cook until vegetables are tender, 5 minutes.&nbsp;

I really like this recipe.  I like my foods a bit spicier so I added some sriracha in place of the Sambal Oelek.  It was perfect.  As is though, it’s great for people who want some food with a kick but not spicy enough to burn their mouth.

Hunan chicken is made of chicken thighs and colorful veggies covered in a mouthwatering hot and spicy sauce. It&#039;s homemade Chinese takeout!

One Pan Hunan Chicken Recipe

tbsp soy sauce (low sodium)

tbsp oyster sauce

tsp sugar

tsp chili paste (Sambal Oelek is a great option)

tbsp corn starch

lb chicken thighs (boneless skinless)

tbsp oil (vegetable, avocado,

red bell pepper (chopped)

green bell pepper (chopped)

onion

tsp fresh garlic (minced)

Whisk

In a small bowl, combine all the sauce ingredients. Whisk together and set aside.

Hunan Sauce

Cut all the veggies into bite size pieces, mince the garlic, and slice the chicken into thin strips.

Cook

Preheat a large oiled skillet or a wok and cook chicken until it gets golden brown, about 7 minutes. Remove from the pan and set aside.

Saute

To the same pan, add bell peppers, onion, green onion, broccoli, and minced garlic. Saute until the veggies soften, about 7 minutes.

Combine

Stir

Pour the prepared sauce over the cooking ingredients. Toss everything together and allow it to cook for 5 minutes. Stir the ingredients occasionally. Enjoy!

https://www.youtube.com/watch?v=3BmW1trFjuU

This Hunan Chicken recipe references traditional Hunan flavors, including black bean, chilies, ginger, and garlic. Make it with chicken breast or thighs.

chicken

water

neutral oil

red chili peppers

leeks ((cut in half lengthwise into 2-inch/5cm lengths))

peppers

black beans ((rinsed))

chili oil ((with flakes))

Shaoxing wine

garlic ((sliced))

Add the sliced chicken to a medium bowl, along with the water, cornstarch, and oyster sauce. Massage with your hands until all of the liquid is absorbed. Set aside for 30 minutes to marinate.

Stir 2 tablespoons of hot water with the granulated sugar until the sugar dissolves. Add the light soy sauce, rice vinegar, and white pepper. This is your sauce mixture. Mix until well-combined, and set aside.

Heat your wok over high heat until it’s just starting to smoke. Spread the oil around the wok, and add the chicken in one layer (you can do this in a couple batches, depending on the size of your wok). Sear on both sides until golden brown. Adjust your heat as needed, but you’ll know you have it right when the aroma from your wok smells a bit like fried chicken! Remove the chicken from the wok and set aside.

After searing the chicken, reduce the heat to low, and leave 2 tablespoons of the oil in the wok. Set aside any excess in a heatproof bowl. You can use this oil to stir-fry another dish, so long as you are using it right away.

Add the ginger, and let it fry for 30-60 seconds, until lightly browned on the edges. Toss in the dried red chili peppers, cook for another 10 seconds, and then add the fermented black beans and chili oil.

Next, add the leeks and peppers, and continue to stir-fry for another 30 seconds to 1 minute, until the leeks start to wilt and you get a nice sear on the peppers.

Next, pour the Shaoxing wine around the perimeter of the wok, and add the garlic. Stir-fry for another 30 to 60 seconds on high heat, or until the peppers are softened but still crisp tender.

Add the seared chicken along with any juices back to the wok, along with your prepared sauce. Maintaining high heat, stir-fry everything together for another minute, until the sauce reduces and clings to the chicken and vegetables. Serve.

I can’t tell you all how much o love many of your recipes, which this one probably my favorite so far! I’ve made it enough times I nearly know it by heart now. I also appreciate that, unlike most food blogs, the text you write above your recipes for SEO is REALLY GOOD and I actually learn just as much from reading it as the recipe itself!

Eating this now and sweating from the heat! Thanks!

I tripled the recipe. I used a mix of red long hot peppers and bell peppers (both green and red) and dried chiles de arbol as the only changes (simply because that's what I had on hand.) Everyone enjoyed this recipe. Excellent flavors. I never enjoyed leeks so much! Highly recommended. Thanks again WOL for another outstanding recipe!
BobB

I made this tonight. So good! Even my husband, who has a definite preference for the Americanized Chinese flavor profile, took a fork and started eating right out of the pan. I will definitely be making this again!

Made this tonight for the first time, and it was excellent 👌

Followed this recipe to the T and the dish came out restaurant-worthy. It was delicious my husband had to get a third serving!!

This was so good.  I added a few button mushrooms and green beans but did not change anything else.  Delicious - thank you!

https://content.jwplatform.com/videos/p21uaQLI.mp4

This Hunan Chicken recipe references traditional Hunan flavors, including black bean, chilies, ginger, and garlic. Make it with chicken breast or thighs! (Give me a call/Vendla/Epidemicsound.com)

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