Hunan Chicken Recipe (Spicy)

Spicy Hunan Chicken Recipe is a classic Chinese stir fry dish made with tender pieces of chicken and vegetables tossed in a savory and SPICY ginger garlic sauce. Make this delicious restaurant favorite at home tonight!

Course Dinner

Cuisine Chinese

Keyword hunan chicken, hunan style chicken, Spicy Hunan Chicken Recipe

Prep Time 15

Cook Time 20

Total Time 35

Servings Servings

Calories 473kcal

Author Maria Doss

Ingredients

Sauce

½ cup chicken stock I used 33% reduced sodium
2 tablespoons soy sauce
2 tablespoons oyster sauce
2 tablespoons sugar
1 tablespoon chili garlic sauce
2 teaspoons rice vinegar
1 teaspoon cornstarch

Chicken

1 pound boneless skinless chicken breasts thinly sliced
4 tablespoons cornstarch
4 tablespoons vegetable oil divided

Additional ingredients

1 cup broccoli florets cut into medium size
1 small green bell pepper cored seeded and diced
1 large carrot peeled and thinly sliced
½ cup diced onion
3 large garlic cloves minced
½ tablespoon minced ginger
4 to 12 dry red chillies depending on spice level. optional
¼ teaspoon ground black pepper

Instructions

Make sauce - Add all sauce ingredients into a medium bowl and stir well to dissolve sugar and set aside.
Cook Chicken - Add chicken and cornstarch into a large zip lock bag, seal and give a few good shakes for all the cornstarch to coat the chicken pieces evenly.
Add 3 tablespoons vegetable oil into a large non-stick skillet and place over high heat. When hot, place chicken in a single layer and cook for about 4 minutes, turn over and cook for additional 2 minutes or until thoroughly cooked yet tender. Remove chicken onto a plate (If using a medium size pan, then cook chicken in two batches).
Add remaining 1 tablespoon vegetable oil to the same pan (still over high heat), add broccoli, green bell pepper, carrot and onion. Cook, stirring occasionally, for 4 to 6 minutes, until vegetables are tender yet crunchy.
Stir in garlic, ginger and dry red chilies, saute for an additional minute.
Stir in sauce (give a stir before pouring), chicken (along with any accumulated juices) and ground black pepper. Continue cooking over high heat (stirring occasionally), until sauce has thickened and coats the chicken and vegetables (about 2 minutes).
Serve immediately with white rice or your favorite fried rice or noodles.

Notes

Boneless, skinless chicken thighs can be used instead on breasts.

Cut chicken into about ½-inch thick strips and then each strip into 1 inch pieces.

Do not overcook chicken.

Don’t overcrowd the pan- If not using a large non stick skillet then we recommend cooking the chicken in two batches. This helps the chicken to sear instead of steam cooking which results in a longer time and might over cook the chicken, making it tougher.

Cut vegetables and instructed for faster cooking – Carrot into thin slices, broccoli into medium size florets, bell pepper and onion into 1 inch discs.

Use any vegetables that you have on hand like cauliflower, other color bell pepper, green beans, mushrooms, baby corn, zucchini or snap peas.

Adjust spice level. Chili garlic sauce does not add a ton of spice, so the main heat comes from the dry red chillies. Use as as much as you like.

Love a fiery stir fry? Break up the red chillies and add to the dish, All the seeds and flavor infuses into the sauce and makes it super spicy.

Switch up the meat. Thinly sliced pork may be used instead.

Nutrition