Ingredients
Scale
To make your Hunan Chicken, you will need the following ingredients:
For the Chicken Marinade:
- 1 lb (450g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 tablespoon soy sauce
- 1 tablespoon rice wine vinegar
- 1 tablespoon cornstarch
- ½ teaspoon ground white pepper
- 1 teaspoon sesame oil
For the Stir-Fry:
- 2 tablespoons vegetable oil (or peanut oil)
- 5–6 dried red chilies (adjust to spice preference)
- 4 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 onion, sliced
- 1 cup baby corn, halved
- 1 medium zucchini, sliced
- 2 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon rice vinegar
- 1 tablespoon chili paste (or more if you prefer more heat)
- 1 tablespoon sugar
- 1/2 cup chicken broth (or water)
- Salt to taste
- Fresh cilantro or green onions for garnish (optional)
Ingredient Highlights
- Chicken: Chicken is the star protein in this dish. It absorbs all the flavorful sauces and remains tender and juicy after cooking.
- Dried Red Chilies: These chilies provide the authentic heat in Hunan Chicken. You can adjust the quantity based on your spice tolerance.
- Soy Sauce & Hoisin Sauce: These sauces are essential for creating a balance of savory umami and sweetness in the stir-fry sauce.
- Rice Vinegar: The vinegar adds a tangy kick that balances out the rich, spicy sauce.
- Chili Paste: A key component in giving the dish its fiery heat and deep, complex flavor
Instructions
1. Marinate the Chicken:
- Prepare the Chicken: Cut the chicken into bite-sized pieces, making sure they are of equal size for even cooking.
- Mix the Marinade: In a medium bowl, combine the soy sauce, rice vinegar, cornstarch, white pepper, and sesame oil. Mix well until the chicken is coated.
- Marinate the Chicken: Let the chicken marinate for at least 10 minutes. You can also let it sit for up to an hour for deeper flavor.
2. Prepare the Stir-Fry Sauce:
- Make the Sauce: In a small bowl, combine the soy sauce, hoisin sauce, rice vinegar, chili paste, sugar, and chicken broth. Stir until the sugar is dissolved, and set it aside.
3. Cook the Chicken:
- Heat the Oil: In a large skillet or wok, heat the vegetable oil over medium-high heat.
- Cook the Chicken: Add the marinated chicken to the hot oil. Stir-fry the chicken for about 4-5 minutes or until it turns golden brown and is cooked through. Remove the chicken from the skillet and set it aside.
4. Stir-Fry the Vegetables:
- Cook the Chilies and Aromatics: In the same skillet, add the dried red chilies, garlic, and ginger. Stir-fry for about 1 minute until fragrant.
- Add the Vegetables: Add the sliced bell peppers, onion, baby corn, and zucchini to the skillet. Stir-fry for 3-4 minutes, or until the vegetables are tender but still crisp.
5. Combine and Finish:
- Return Chicken to the Pan: Add the cooked chicken back into the skillet with the vegetables.
- Add the Sauce: Pour the prepared stir-fry sauce over the chicken and vegetables. Stir to coat everything evenly with the sauce. Cook for another 2-3 minutes until the sauce thickens slightly and everything is heated through.
- Taste and Adjust: Taste the dish and adjust the seasoning as necessary with salt, extra chili paste, or sugar if you prefer more heat or sweetness.
6. Garnish and Serve:
- Garnish: Once everything is coated in the sauce and the dish is fully cooked, garnish with chopped cilantro or green onions, if desired.
- Serve: Serve the Hunan Chicken hot with steamed rice, noodles, or on its own for a low-carb option.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
Nutrition
- Serving Size: 4-6
- Calories: 350-400
- Fat: 20g
- Carbohydrates: 15g
- Protein: 30g