Description
Hunan Chicken is a flavorful and easy-to-make one-pan dinner featuring tender chicken strips and fresh vegetables tossed in a savory, sweet, and spicy Hunan sauce. This dish brings the taste of take-out favorite right to your home in just 30 minutes.
Ingredients
Scale
Stir Fry
- 1 pound boneless skinless chicken breast, sliced into strips
- 3 tablespoons cornstarch
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 tablespoons vegetable oil
- 1 large red bell pepper, thinly sliced
- 1 cup broccoli florets
Hunan Sauce
- ½ cup vegetable broth
- 3 tablespoons Shaoxing wine
- 1 tablespoon soy sauce
- 2 teaspoons chili paste
- 1 teaspoon garlic, minced
- 1 teaspoon ginger, grated
- 2 teaspoons honey
- 1 tablespoon cornstarch
Instructions
- Coat Chicken: Add the sliced chicken breast to a bag or bowl with cornstarch, salt, and pepper. Shake or mix well until the chicken strips are evenly coated.
- Cook Chicken: Heat vegetable oil in a large wok or skillet over medium-high heat. Add the coated chicken and cook, stirring frequently, until all sides are seared. Remove chicken from the pan and set aside.
- Cook Vegetables: In the same pan, add the red bell pepper and broccoli florets. Add more oil if necessary. Cook for 3-5 minutes until vegetables are tender but still crisp.
- Prepare Sauce: Whisk together vegetable broth, Shaoxing wine, soy sauce, chili paste, garlic, ginger, honey, and cornstarch in a bowl until fully combined.
- Combine and Simmer: Return the chicken to the pan with the vegetables. Pour the sauce over the mixture and cook, stirring frequently, until the sauce thickens and the chicken is fully cooked.
- Serve: Remove from heat and optionally garnish with sesame seeds and sliced green onions. Serve over rice, noodles, or enjoy on its own.
Notes
- For a gluten-free version, substitute soy sauce with tamari or coconut aminos.
- Shaoixing wine can be replaced with dry sherry if unavailable.
- Adjust chili paste quantity to control the spice level.
- Make sure to slice chicken thinly for even cooking.
- If vegetables are undercooked, you can cover the pan and steam briefly to desired tenderness.
