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Delicious Hunan Chicken

Restaurant-quality Hunan chicken with tender chicken and crisp vegetables in a bold, spicy sauce, ready in just 30 minutes.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Chinese
Calories: 265
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb boneless, skinless chicken breast thinly sliced
  • 2 tablespoons vegetable oil divided
  • 1 cup broccoli florets
  • 1 red bell pepper sliced
  • 1 carrot thinly sliced
  • 1 medium zucchini sliced
  • 3 cloves garlic minced
  • 1 teaspoon fresh ginger grated
  • 1/3 cup chicken broth
  • 3 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey or brown sugar
  • 1-2 tablespoons sambal oelek or chili paste to taste
  • 1 teaspoon toasted sesame oil
  • 1 tablespoon cornstarch

Equipment

  • Large skillet or wok
  • small mixing bowl
  • whisk
  • sharp knife

Method
 

  1. In a small bowl, whisk together all the sauce ingredients (chicken broth, soy sauce, oyster sauce, rice vinegar, honey, sambal oelek, sesame oil, and cornstarch) until the cornstarch is fully dissolved. Set aside.
  2. Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the sliced chicken in a single layer and cook for 3-5 minutes until browned and cooked through. Remove the chicken from the pan and set aside.
  3. Add the remaining 1 tablespoon of oil to the same pan. Add the broccoli, bell pepper, carrot, and zucchini. Stir-fry for 4-5 minutes until the vegetables are tender-crisp.
  4. Stir in the minced garlic and grated ginger, cooking for 30-60 seconds until fragrant.
  5. Return the chicken to the skillet. Give the sauce mixture a quick stir and pour it over the chicken and vegetables.
  6. Cook for 1-2 minutes, stirring constantly, until the sauce thickens and coats everything in a glossy glaze.
  7. Serve immediately over steamed rice or cauliflower rice.

Notes

Storage: Store leftovers in an airtight container for up to 3 days. Reheat in a skillet with a splash of water or broth for best texture. Substitutions: Use tamari for gluten-free. Swap vegetables based on what you have available. Shrimp, pork, beef, or tofu work as protein alternatives. Garnish: Top with sliced green onions and sesame seeds. Pro Tip: Velvet the chicken by tossing raw slices with 1 teaspoon cornstarch and 1 teaspoon soy sauce before cooking for restaurant-quality tender texture. Heat Level: Start with 1 tablespoon chili paste for mild, 2 for medium, 3 for spicy.