Description
Hunan Chicken is a flavorful and spicy take-out favorite made easy at home. Tender chicken breast strips and fresh vegetables are tossed in a savory, slightly sweet, and spicy Hunan sauce, creating a delicious one-pan meal 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
- Prepare the Chicken: Add the 1 pound boneless skinless chicken breast to a bag or bowl with 3 tablespoons cornstarch, 1 teaspoon salt, and 1 teaspoon pepper. Shake or mix well to coat the chicken evenly 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 strips and cook, stirring frequently, to sear the chicken all over. 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. Cook the vegetables for 3 to 5 minutes until they become tender but still crisp.
- Make the Sauce: In a bowl, whisk together 3 tablespoons Shaoxing wine, 1 tablespoon soy sauce, 2 teaspoons chili paste, 1 teaspoon minced garlic, 1 teaspoon grated ginger, 2 teaspoons honey, ½ cup vegetable broth, and 1 tablespoon cornstarch until smooth.
- Combine and Finish Cooking: Return the chicken to the pan with the vegetables, pour the prepared sauce over them, and cook while stirring frequently. Continue until the sauce has thickened and the chicken is cooked through, about 2 to 3 minutes.
- Serve: Remove the pan from heat. Optionally garnish with sesame seeds and sliced green onions. Serve hot over rice, noodles, or enjoy on its own for a delicious meal.
Notes
- Use Shaoxing wine for authentic flavor; if unavailable, dry sherry or a mild rice wine can be substituted.
- For extra heat, add more chili paste or a pinch of red pepper flakes to the sauce.
- Vegetables can be varied—snap peas, carrots, or baby corn work well.
- Make sure to slice chicken thinly for quick and even cooking.
- The sauce thickens quickly; stir continuously to prevent clumping or burning.
- For a gluten-free version, substitute soy sauce with tamari or coconut aminos.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 580 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: 75 mg
