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Hunan Chicken + Video

Hunan chicken is a classic Chinese stir fry with chicken and vegetables in a tangy, spicy sauce. Make this recipe for an easy Asian dinner!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Servings: 4
Calories: 440kcal
Author: Kevin

Ingredients

  • 1 lb chicken breasts cut into 1-inch bite sized pieces (See Note 1)
  • ¼ cup cornstarch
  • 3 tablespoon vegetable oil divided
  • 6 red chilies dried or fresh
  • 3 cloves garlic minced (1 tablespoon minced)
  • 1 tablespoon ginger paste
  • 2 cups broccoli florets
  • 1 large carrot peeled, thinly sliced on diagonal
  • 1 green bell pepper cut into bite sized pieces
  • 1 red bell pepper cut into bite sized pieces
  • 15 oz baby corn drained
  • ¼ cup roasted peanuts optional

Hunan Sauce

  • ½ cup chicken broth
  • 1 tablespoon cornstarch
  • 3 tablespoon soy sauce
  • 3 tablespoon oyster sauce
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon honey
  • 1 tablespoon Doubanjiang optional (See Note 2)
  • 1 tablespoon Sambal Oelek

Instructions

Hunan Sauce

  • In a bowl dissolve cornstarch in chicken broth. Combine remaining sauce ingredients and stir to combine. Set aside.

Stir Fry

  • Heat 2 tablespoons of oil in a skillet or wok over high heat.
  • In a bowl, toss the chicken with cornstarch then stir fry until the chicken starts to turn golden brown on the outside. Remove chicken from the pan, set aside
  • Add remaining tablespoon of oil, then add the chiles, garlic and ginger. Stir fry quickly for about 5 seconds, then add broccoli and carrots. Stir fry 3 minutes, then add the bell peppers. Stir fry 2 minutes, then add baby corn, peanuts (if desired) and the Hunan sauce.
  • Toss to coat and continue cooking until sauce thickens. Serve over steamed rice.

Video

Notes

  1. In many traditional Chinese chicken recipes the meat is sliced thinly against the grain. Feel free to slice your chicken that way if desired. To make it easier to slice, freeze the chicken breasts for 20 minutes or so.
 
  1. Doubanjiang is a savory, spicy and salty bean paste. I highly recommend using for this recipe for its wonderful umami flavor. Read more about Doubanjiang.

Nutrition

Sodium: 1442mg | Calcium: 75mg | Vitamin C: 211mg | Vitamin A: 5297IU | Sugar: 19g | Fiber: 8g | Potassium: 1342mg | Cholesterol: 73mg | Calories: 440kcal | Trans Fat: 1g | Saturated Fat: 2g | Fat: 10g | Protein: 36g | Carbohydrates: 58g | Iron: 3mg