Hunan Chicken
Crispy stir-fried chicken and crunchy vegetables tossed in a bold, spicy-savory Hunan sauce with garlic, ginger and chili. Better than your local takeout and on the table in 30 minutes — the fiery Chinese dinner you'll crave on repeat.
Prep
15 min
Cook
14 min
Total
29 min
Serves
4
Ingredients
Chicken
- 1 tbsp vegetable oil
- 2 boneless skinless chicken breasts, thinly sliced
- 1/4 cup cornstarch
- 1 tsp salt
- 1 tsp pepper
Stir-fry
- 1 tbsp vegetable oil
- 2 tbsp minced garlic
- 1 tbsp fresh ginger, minced
- 1 1/2 cups broccoli florets, bite-sized
- 1 cup celery, thinly sliced
- 1 red bell pepper, bite-sized
- 1 can baby corn, drained and halved
Hunan sauce
- 1 cup chicken broth
- 2 tbsp cornstarch
- 2 tbsp soy sauce (not sweet or dark)
- 1 tbsp oyster sauce
- 1 tbsp rice wine vinegar
- 2 tbsp honey or sugar
- 2 tsp sambal oelek or sriracha
To serve
- Sesame seeds
- Green onions, finely diced
Method
- 1
Whisk all the Hunan sauce ingredients together in a small bowl and set aside.
- 2
Toss the sliced chicken with the cornstarch, salt and pepper in a bag or bowl until evenly coated.
- 3
Heat 1 tablespoon oil in a large skillet or wok over high heat. Stir-fry the chicken until browned, working in batches so you don't crowd the pan, then remove and set aside.
- 4
Add the remaining oil, then the garlic and ginger, and stir-fry 5 seconds until fragrant. Add all the vegetables and stir-fry 2–3 minutes.
- 5
Pour in the Hunan sauce and let it bubble and thicken 1–2 minutes. Reduce the heat to low and stir the chicken back in until evenly coated.
- 6
Serve over rice or noodles, garnished with sesame seeds and green onions.
- 7
Bon appetit..
Tips
- Coat the chicken in cornstarch right before frying for the crispiest edges.
- For milder heat, cut the sambal/sriracha in half; for authentic Hunan fire, add dried red chilies.
- Swap in tofu and vegetable broth for an easy vegetarian version.
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