Spicy Hunan Chicken Recipe
Spicy Hunan Chicken Recipe is a classic Chinese chicken and vegetable stir fry dish in a savory ginger garlic sauce. Make this delicious restaurant favorite at home tonight!
Servings 4 Servings
Calories 473kcal
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
Stir Fry
- 1 pound boneless skinless chicken breasts or thighs cut into chunks
- 2 tablespoons cornstarch
- 4 tablespoons vegetable oil divided
- 1 cup broccoli florets cut into medium size
- 1 small green bell pepper cored seeded and diced
- 1 large carrot peeled and thinly sliced
- ¾ cup diced onion
- 3 large garlic cloves minced
- ½ tablespoon minced ginger
- 8 to 20 dry red chilies depending on spice level
- 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. Toss chicken with cornstarch in a bowl. Add 3 tablespoons of oil into a large 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 an additional 2 minutes or until thoroughly cooked yet tender. Remove chicken onto a plate (If using a medium-sized pan, then cook chicken in two batches).
- Saute veggies. Add the remaining tablespoon of oil to the same pan over high heat. Add the broccoli, bell pepper, carrot, and onion, and stir-fry for about 4 minutes, until the vegetables are tender-crisp.
- Finish stir fry. Stir in garlic, ginger, and dry red chilies, saute for an additional one to two minutes. Add the sauce (give a stir before pouring), cooked chicken along with any accumulated juices, and ground black pepper. Continue cooking over high heat (stirring occasionally), until the sauce has thickened and coats the chicken and vegetables (about 2 minutes).
- Give a taste and a couple of pinches of salt if needed (it will depend on the type of stock used). Serve with cooked rice or noodles!
Notes
Adjust the spice level: This dish is mildly spicy, but you can easily turn up the heat. Add more dried red chilies or red pepper flakes to match your spice tolerance.
Use a variety of vegetables: Feel free to mix in your favorites — Chinese broccoli, zucchini, snap peas, bok choy, mushrooms, or eggplant all work great in this stir-fry.
Avoid overcrowding the pan: If you’re not using a large skillet or wok, cook the chicken in two batches. This ensures a proper sear instead of steaming, giving you tender, flavorful meat.
Cut vegetables evenly: Slice carrots thinly, cut broccoli into medium florets, and chop bell peppers and onions into discs.
Nutrition
Serving: 1Serving | Calories: 473kcal | Carbohydrates: 37g | Protein: 41g | Fat: 19g | Saturated Fat: 2g | Polyunsaturated Fat: 15g | Cholesterol: 97mg | Sodium: 916mg | Fiber: 5g | Sugar: 17g