Hunan Chicken Recipe
This Hunan Chicken Recipe is a delicious chicken and vegetable stir-fry in an authentic sweet and spicy Hunan sauce. Ready in under 30 minutes and so much better than your favorite takeout.
Servings: 4 servings
Calories: 611kcal
Ingredients
- 1 pound boneless, skinless chicken thighs - chopped into small bite-size pieces
- 2 tablespoon cornstarch
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon garlic powder
- ¼ cup vegetable oil
- ½ head broccoli - (approximately 2 cups broccoli florets), chopped into small florets
- 2 large carrots - peeled and cut on a diagonal
- 3 dried red chili peppers
- 1 green bell pepper - seeded and roughly cut into 1-inch pieces
- 1 red bell pepper - seeded and roughly cut into 1-inch pieces
- 1 (15-ounce) can baby corn - drained
- ¼ cup peanuts - or cashews (optional)
- 1 tablespoon fresh ginger - roughly chopped
- 1 tablespoon fresh garlic - rough chopped
For the Hunan Sauce
- ½ cup dark soy sauce
- ½ cup water - or chicken broth
- 2 tablespoon oyster sauce
- 2 tablespoon sake
- 1 tablespoon prepared chili paste - such as Sambal Oelek
- 2 tablespoon ketchup
Instructions
- Sprinkle the chicken with cornstarch, salt, pepper, and garlic powder. Gently massage the cornstarch and seasoning into the chicken, ensuring each piece of chicken is evenly coated. Set aside.
- Next, mix the dark soy sauce, water, oyster sauce, sake, chili paste, and ketchup together in a small bowl. Set aside.
- Heat the vegetable oil in a large stainless steel wok or skillet set over high heat. Add the coated chicken pieces and fry until golden brown and cooked through then remove the chicken to a clean plate. Set aside.
- Reduce heat to medium-high heat. Add the whole red chilies, broccoli florets, and carrots to the same stainless steel wok or skillet. Sauté for a minute or so, stirring frequently, then add the green and red bell peppers and cook for an additional 2 minutes.
- Stir in the baby corn, peanuts, ginger, and garlic and cook for 1 minute or until the garlic becomes fragrant.
- Pour the Hunan sauce over the vegetables and cook for 3-4 minutes or until the sauce starts to simmer. Add the chicken back to the skillet and toss well to coat with the sauce.
- Stir and cook for an additional 2 minutes or until the sauce thickens.
- Serve over cooked rice and garnish with freshly chopped green onions if desired.
Notes
- Keep leftovers stored in an airtight container in the refrigerator for up to 2-3 days.
Nutrition
Calories: 611kcal | Carbohydrates: 68g | Protein: 31g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 108mg | Sodium: 1266mg | Potassium: 1001mg | Fiber: 7g | Sugar: 31g | Vitamin A: 2896IU | Vitamin C: 137mg | Calcium: 77mg | Iron: 3mg
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