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preparing hunan chicken in a black skillet

Hunan Chicken

Katerina | Diethood
This easy Hunan Chicken recipe pairs juicy chicken and tender vegetables with a spicy, sweet, and savory Hunan sauce.
Servings : 4
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

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: 6 ounces | Calories: 259 kcal | Carbohydrates: 14 g | Protein: 28 g | Fat: 10 g | Saturated Fat: 2 g | Polyunsaturated Fat: 5 g | Monounsaturated Fat: 3 g | Trans Fat: 0.1 g | Cholesterol: 73 mg | Sodium: 693 mg | Potassium: 758 mg | Fiber: 2 g | Sugar: 3 g | Vitamin A: 905 IU | Vitamin C: 67 mg | Calcium: 39 mg | Iron: 1 mg

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Dinner
Cuisine: Asian
Keyword: chicken sitr fry, hunan chicken