Hunan Style Chicken
The ultimate comfort food, Hunan Style Chicken features tender chicken stir-fried with vibrant veggies in a spicy, savory sauce. This easy weeknight dinner is perfect for satisfying cravings and is sure to become a family favorite!
Equipment
- Skillet
- Mixing Bowl
- Frying Pan
- Wooden Spoon
- Saucepan
- Chef's Knife
Ingredients
- 1 ¼ pounds boneless chicken thigh cut into 1-inch pieces
- 2 cups fresh broccoli florets
- 1 red bell pepper seeded and cut into 1-inch pieces
- 1 green bell pepper seeded and cut into 1-inch pieces
- 1 cup chopped scallions separated into whites and greens
- ½ cup celery sliced thin on a bias
- 3 tablespoons cornstarch
- 2 tablespoons peanut oil or vegetable oil
- Salt and pepper
- 1/3 cup oyster sauce
- 1/3 cup low sodium soy sauce
- ¼ cup chili garlic sauce
- 1 tablespoon honey or sugar
- 1 tablespoon rice vinegar
- 2 cloves garlic minced
Instructions
- Start by prepping the ingredients. Chop the chicken thighs into 1-inch bite-sized pieces. Then, chop the broccoli, red, and green bell peppers into similar sizes. It’s important to keep everything uniform for even cooking. Remember to separate the whites and greens of the scallions for later use.
- In a large mixing bowl, add the chopped chicken. Sprinkle with cornstarch, 1 teaspoon of salt, and ½ teaspoon of cracked black pepper. Toss everything together until each piece of chicken is well-coated. This step is crucial as it helps create a crispy texture when you cook the chicken.
- Now, let’s prepare the stir-fry sauce. In a small bowl or measuring pitcher, combine the oyster sauce, soy sauce, chili garlic sauce, honey, rice vinegar, and minced garlic. Stir well to ensure all ingredients are mixed evenly.
- Place a wok or a large deep cast iron skillet over medium-high heat. Add the peanut oil and let it heat up until it shimmers. This indicates that it’s hot enough for cooking. Be careful not to let it smoke.
- Once the oil is hot, carefully add the coated chicken pieces to the pan. Stir fry them for about 5 minutes, stirring frequently. You want the chicken to be lightly browned on all sides. After browning, move the chicken to a holding plate, leaving the oil in the skillet for the next steps.
- In the same skillet, add the white parts of the scallions, celery, and the red and green bell peppers. Stir fry these vegetables for 2-3 minutes until they start to soften. They should maintain a bit of crunch by not cooking them too long.
- Next, add the broccoli florets along with the browned chicken back to the skillet. Give everything a good stir to combine.
- Now, pour the prepared sauce over the stir fry. Stir well to coat all the ingredients. Let it simmer for 3-4 minutes, allowing the sauce to thicken slightly and the broccoli to become tender but still firm. The colors should be vibrant and enticing.
- Finally, sprinkle the greens of the scallions over the top for freshness and serve warm. It’s delicious on its own, but pairing it with a side of jasmine rice, brown rice, or low carb cauliflower rice takes it to the next level!
Notes
- Tip 1: Let the chicken and veggies cool before transferring to an airtight container.
- Tip 2: Keep in the fridge for up to 4-5 days.