Hunan Chicken

4.75 from 8 votes

This quick and easy recipe for Hunan Chicken is made with tender chicken, fresh vegetables, and a tangy Homemade Hunan sauce to create an insanely flavorful Chinese-American stir-fry in under 30 minutes.

Prep Time10

Cook Time15

Total Time25

Course: Main Course

Cuisine: Asian, Chinese

Servings:

Author: Kristen Chidsey

Ingredients

For the Stir Fry

1 pound boneless, skinless chicken breasts or chicken thighs
½ teaspoon kosher salt
¼ teaspoon pepper
1 tablespoon canola oil or avocado oil or peanut oil
1 cup broccoli florets chopped
1 medium red bell pepper chopped
1 medium green bell pepper chopped
1 medium yellow onion diced
2 teaspoons minced garlic

Hunan Sauce

½ cup low-sodium chicken broth
2 tablespoons low-sodium soy sauce
2 tablespoons low-sodium oyster sauce
2 teaspoons rice vinegar
1 teaspoon honey or brown sugar
2 teaspoons chili paste such as sambal oelek
2 teaspoons cornstarch or arrowroot powder

US Customary - Metric

Instructions

Remove any fat or grizzle from the chicken, dice into bite-sized 1-inch pieces, and season evenly with ½ teaspoon kosher salt and ¼ teaspoon pepper.
Prepare the Hunan Sauce by whisking together ½ cup low-sodium chicken broth, 2 tablespoons low-sodium soy sauce, 2 tablespoons low-sodium oyster sauce, 2 teaspoons rice vinegar, 1 teaspoon honey, 2 teaspoons chili paste, and 2 teaspoons cornstarch in a small bowl until the cornstarch is fully dissolved. Set aside.
Heat the oil in a large pan over high heat. Once the oil sizzles, add the chicken to the pan in a single layer. Cook in batches if needed. Cook for 3-4 minutes per side or until browned. Remove the seared chicken from the pan and place it on a plate.
Add the broccoli, peppers, and onions to the pan. Cook for 4-5 minutes or until the vegetables are just slightly tender. Add the 2 teaspoons minced garlic and cook for 30 seconds more.
Add the chicken back to the pan with the vegetables. Whisk the reserved sauce again to be sure fully incorporated, and then pour the sauce over the chicken and vegetables. Bring the mixture to a gentle boil, and cook for 1-2 minutes or until the sauce has thickened.
Serve over rice or cauliflower rice, as desired.

Video

Notes

Chicken Broth: If you don't have broth on hand, feel free to use water in its place.

Oyster Sauce: Oyster Sauce has such a rich punch of flavor, but if you don't have it on hand, you can use Hoisin sauce. I would omit the honey, as Hoisin as is on the sweeter side.

Chili Paste: Use chili paste or sambal oelek, not chili sauce to give this dish its authentic kick.

Vegetables: In place of broccoli and bell peppers, feel free to use baby corn, sliced mushrooms, sugar snap peas, diced zucchini, diced carrots, and/or chopped bok choy.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a dry skillet over medium-high heat or in a heat-safe dish in the microwave in 30-second intervals until warmed through.

Nutrition