This quick and easy Hunan Chicken stir fry recipe pairs juicy chicken and tender vegetables with the best sweet and spicy Hunan Sauce!

 

For lovers of Chinese food and especially Hunan cuisine, this Hunan chicken recipe might already be a familiar favorite. Its light yet flavor-packed spicy sauce, combined with the succulent chicken and colorful veggies, is what makes this saucy stir-fry a regular feature on takeout menus everywhere. Now, with my easy recipe, you can whip up a batch of restaurant-quality Hunan style chicken right in your own kitchen! If you’re craving a dinner that’s as zesty as it is uncomplicated, this chicken stir fry will be your new go-to.

Why We Love This Stir Fry Recipe

• Budget-Friendly: This recipe uses affordable, easy-to-find ingredients that won’t break the bank.
• Takeout Fakeout: Enjoy the taste of Hunan Chicken without leaving your home.
• Quick Dinner: This dish comes together fast, offering a delicious and hearty meal that’s ready in minutes.

Hunan Chicken vs Szechuan Chicken

Hunan Chicken and Szechuan Chicken come from different regions of China and use different ingredients. While Szechuan Chicken uses dried chilies (and sometimes special Szechuan peppercorns) for a fiery kick, Hunan Chicken is spicy thanks to a special fermented chili paste. Also, Hunan Chicken is a tangier, saucier dish, and includes more veggies, while Szechuan Chicken tends to be sweeter and has less (or even no) sauce. Another difference is in the chicken itself: typically, Szechuan Chicken is prepared with fried chunks of chicken, while Hunan Chicken is made with sliced, velveted chicken breast.

Ingredients You’ll Need

I really enjoy whipping up Asian dishes at home, especially classics from Chinese restaurants like Chinese Boneless Spare Ribs, Sesame Beef and Broccoli, or Pork Chop Suey. They are all very easy to make so long as you have all your ingredients prepped and ready to go before you start cooking.

• Vegetable Oil: For sautéing.
• Chicken: Thinly slice about a pound of boneless, skinless chicken breasts, but you could also use chicken thighs. Pork, beef, and shrimp are also great alternatives.
• Cornstarch: For texture, we will toss the sliced chicken with cornstarch before cooking.
• Salt and Black Pepper: To taste. You could also use white pepper, which is commonly used in Chinese dishes, preferred for its distinct and milder flavor.
• Broccoli: I use two cups of small broccoli florets in this dish.
• Bell Peppers: Dice up one small red bell pepper.
• Mushrooms: You’ll need one cup of thinly sliced mushrooms.
• Garlic: Two minced garlic cloves round out the savory flavor and create the garlic sauce that ties the dish together.
• Broth: To make the dish saucy, you’ll need half a cup of chicken or vegetable broth.
• Soy Sauce: A couple of tablespoons of low-sodium soy sauce adds a salty, umami flavor.
• Oyster Sauce: This handy condiment is mild, salty, and has a great seafood flavor.
• Rice Vinegar: Light and fragrant, rice vinegar is useful for stir-fries.
• Chili Paste: Hunan Chicken usually includes Doubanjiang paste, but you can substitute sambal oelek or gochujang if they’re easier to find.
• Cornstarch: To thicken the sauce, you’ll need two teaspoons of cornstarch.
• Sugar: A little sugar gives this sauce the finishing touch. Feel free to substitute honey, if you prefer.
• Sliced Green Onion: For garnish.

How to Make Hunan Chicken

This dish is just a straightforward combo of tender chicken and fresh vegetables, all tossed in the iconic Hunan sauce that’s known for its perfect balance of tangy, sweet, and spicy flavors.

1. Prep the Chicken. Place the chicken slices and cornstarch in a zip-top bag. Seal the bag and shake everything around to coat.
2. Cook the Chicken. Heat the vegetable oil in a wok or a large skillet set over high heat. Add the chicken in one single layer, season it with salt and pepper, and cook for about 7 minutes or until done. You’ll need to cook the chicken in batches if your skillet isn’t big enough. 
3. Cook the Vegetables. Remove the chicken from the wok and set it aside. Cook the broccoli, pepper, and mushrooms for 4 to 5 minutes or until they are tender. Stir in the garlic, and cook for 15 seconds or so. 
4. Make the Sauce. While the veggies are cooking, whisk together the chicken broth, soy sauce, oyster sauce, rice vinegar, chili paste, cornstarch, and sugar in a small bowl.
5. Combine All the Ingredients. Return the chicken to the skillet. Pour the sauce over the chicken and veggies, and bring it to a simmer. Continue to cook for a couple minutes, or until the sauce is thickened. 
6. Enjoy! Remove the finished stir fry from the heat. Garnish with green onions, if using, and serve.

Serving Suggestions

I like to serve this over white rice or noodles. You can go with lo mein or try these easy stir-fried Zucchini Noodles. Also, pairing Hunan Chicken with my Kimchi Fried Rice or our original Shrimp Fried Rice and this Cauliflower Shrimp Fried Rice is a pretty darn delicious idea. If you’re looking for something more nutritious and low-carb, this cauliflower rice is the perfect accompaniment.

How to Store and Reheat Leftovers

To store leftovers, place everything in an airtight container and refrigerate for up to three days. I advise you not to freeze Hunan Chicken once it’s all cooked together because the vegetables will get mushy due to the sauce. To reheat, place leftovers in a covered skillet and heat on low until just heated through. Do not overcook.

What’s The Best Oil for Hunan Chicken?

Choosing the right oil for Hunan Chicken is key for flavor and cooking performance. I prefer vegetable oil due to its high smoke point, which allows for high-heat cooking without burning. Canola oil is another good option due to its high smoke point and lower levels of saturated fats, but some choose to avoid it due to concerns over GMOs. Avocado oil, on the other hand, offers the highest smoke point and is nutrient-rich, but it’s also pricier than the rest and has a stronger taste that might not suit everyone.

More Takeout-Style Recipes

• Easy Kung Pao Chicken
• 30 Minute Skinny Cashew Chicken
• Easy Soba Noodle Soup
• General Tso’s Chicken
• Chicken Chow Mein