Hunan Chicken
This easy Hunan Chicken recipe pairs juicy chicken and tender vegetables with a spicy, sweet, and savory Hunan sauce.
Servings: 4
Ingredients
For the Chicken and Veggies:
- 1 pound boneless, skinless chicken breasts, thinly sliced
- 2 tablespoons cornstarch
- 2 tablespoons vegetable oil, divided
- salt and fresh ground black pepper, to taste
- 2 cups bite-sized broccoli florets
- 1 small red bell pepper, diced
- 1 cup thinly sliced mushrooms
- 2 cloves garlic, minced
For the Sauce:
- ½ cup low sodium chicken broth
- 2 tablespoons low sodium soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon rice vinegar
- 1 tablespoon chili paste
- 2 teaspoons cornstarch
- 1 teaspoon sugar
- sliced green onions, for garnish
- sesame seeds, for garnish, optional
Instructions
- 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 the 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 the 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 the 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, and serve.
Notes
- Vegetable Oil: Don't use olive oil. Choose oils with a high smoke point, like vegetable, peanut, sesame, or canola oil. They can handle the heat and won’t break down.
- Sauce: Adjust the consistency of your Hunan sauce as per preference. If it's too thick, a splash of chicken broth or water can help to thin it out; for a thicker sauce, a quick cornstarch slurry does the trick.
- Veggie Choices: Feel free to get creative with vegetables. Stick to the classics or toss in your favorites for a personal touch. Just ensure they are cut uniformly for even cooking.
- Prep Ahead: Adopt the “mise en place” approach, which translates to "everything in its place." Prepping and measuring all ingredients beforehand ensures a smooth cooking experience, especially for stir-fries.
- Hot Pan: A hot pan is essential for that perfect stir-fry. Ensure your wok or pan is heated adequately so that ingredients not only sizzle upon contact but continue to do so as they cook. And don't forget to stir.
- To store leftovers, place everything in airtight containers and refrigerate for up to 3 days.
Nutrition
Serving: 6ounces | Calories: 259kcal | Carbohydrates: 14g | Protein: 28g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 73mg | Sodium: 693mg | Potassium: 758mg | Fiber: 2g | Sugar: 3g | Vitamin A: 905IU | Vitamin C: 67mg | Calcium: 39mg | Iron: 1mg
