Hunan Chicken
The ultimate comfort food, Hunan Chicken combines tender chicken with fresh vegetables in a spicy, savory sauce that is easy to make and satisfyingly delicious. Perfect for any night of the week, this warm dish will surely become a family favorite!
Equipment
- 14-inch Wok
Ingredients
- 1 pound chicken breast boneless and skinless, cut into bite-sized pieces
- ⅓ cup cornstarch
- ½ teaspoon pepper or to taste
- 2 tablespoons sesame oil
- 1 medium carrot sliced 1/4 inch thin diagonally
- 1 stalk celery sliced into 1/2 inch pieces diagonally
- 1 red bell pepper red bell pepper sliced into 1/2 inch strips
- ½ red onion red onion sliced into 1/4 inch thin strips
- 2 cups broccoli florets
- 3-6 dried chilies dried chilies whole, as per your spice preference
- 1 tablespoon garlic minced
- 1 tablespoon ginger minced
- ¼ cup peanuts roughly chopped
- ¼ cup soy sauce low sodium
- ½ cup chicken broth low sodium
- 2 tablespoons oyster sauce
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch
- 2 teaspoons chili garlic sauce (aka sambal oelek)
Instructions
- Cook the chicken: Begin by placing the chicken pieces in a mixing bowl. Add the cornstarch and pepper. Toss everything together until the chicken is thoroughly coated. This coating helps create a crispy exterior. In a large skillet or wok, heat the sesame oil over medium-high heat. Once hot, add the chicken in batches if your pan isn’t large enough to avoid overcrowding. Cook until the pieces are golden brown and cooked through, about 5 to 7 minutes. Remove the chicken from the pan and set it aside.
- Cook the veggies: If necessary, add a splash more of sesame oil to the pan. Then, add the sliced carrot, celery, red bell pepper, broccoli, red onion, and dried chilies. Sauté the vegetables, stirring occasionally, for around 4 to 5 minutes until they soften but remain crisp. The colors should be vibrant and the aromas should be delightful.
- Make the Hunan sauce: In a separate bowl, whisk together the soy sauce, chicken broth, oyster sauce, honey, rice vinegar, and additional cornstarch. This mixture is where all the magic happens, bringing together all the flavors.
- Incorporate the sauce: Add the minced garlic and ginger to the vegan stir-fry. Sauté for 30 seconds until fragrant, then pour the prepared sauce into the skillet. Reduce the heat to medium, stirring constantly until the sauce thickens, about 2 to 3 minutes. The sauce should be glossy and coat the back of a spoon.
- Finish: Finally, add the cooked chicken back into the skillet. Toss everything together to ensure the chicken is well coated in the sauce. Sprinkle chopped peanuts on top for added crunch and flavor. Serve immediately over rice or noodles.
Notes
- Prep: Prep all your ingredients and make the Hunan sauce first. This is the most time-consuming part. Once this is done, cooking is a piece of cake.
- Customize Heat Level: You may like it really spicy or really mild. Simply use as many dried chilies as you like and adjust the amount of chili garlic sauce to your preference.
- Don’t Overcook Veggies: You only want them to soften a bit, but you still want them to be crispy and fresh.
- Cutting Chicken: Freeze your chicken breast for a few minutes before cutting it, to make it easier to cut into cubes or thin slices.
- Taste and Adjust: Notice I don’t add any salt to this dish and that’s because there should be plenty of sodium from all the other ingredients; however, taste and adjust seasonings to your liking.
- Leftovers: Transfer leftovers to an airtight container and store for 3-4 days in the fridge. You can reheat in the microwave or use a skillet over medium heat. If you find the sauce is drying out a bit using a skillet, add a splash of water or broth to bring it back to life.
- Freezing: This makes for a great, easy freezer meal for busy weeknights! It will last 2-3 months. Reheat either using the microwave, or let it thaw overnight in the fridge and reheat in a skillet.