Hunan Chicken Recipe

Hunan Chicken Recipe

Hunan Chicken is a favorite Chinese American stir fry made with juicy, thinly sliced chicken breasts, broccoli, carrots, bell peppers and celery blanked in a dynamic savory, spicy, garlic, ginger sauce. 

The recipe is easy to make and ready in about 30 minutes. It is filled with vegetables that make this savory dish nutritious, flavorful, and very colorful!

TRY OTHER CHICKEN RECIPES

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CILANTRO-LIME CHICKEN

HARVEST CHICKEN CASSEROLE

RECIPE INGREDIENTS

3 tablespoons canola oil, divided

4 boneless, skinless chicken thighs, cut into 1″ pieces

1″ piece ginger, minced

1 large head broccoli, cut into small florets

1 red bell pepper, chopped

 4-6 dried chilis

2 tablespoon sherry

1/4 cup low-sodium soy sauce

1 teaspoon cornstarch

2 teaspoons sambal oelek

1 teaspoon sesame oil

Rice, for serving

DIRECTIONS ON HUNAN CHICKEN RECIPE

Heat 2 tbsp canola oil in a large skillet over medium heat, 

Add chicken and fry until cooked through for 7 minutes. Remove from pan and set aside

Heat remaining canola oil in same pan. Add ginger and cook until fragrant then add broccoli, bell pepper, and red chilis. Cook until vegetables are tender for 5 minutes. 

In a small bowl combine sherry, soy sauce, cornstarch, sambal oelek, and sesame oil. 

Add to pan and simmer until sauce thickens for 3 minutes. Add chicken back to pan and toss to coat.

Serve warm over steamed rice, noodles, or some egg rolls.

RECIPE VIDEO

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Hunan Chicken Recipe

Rating: 5.0/5

( 1 voted )

Serves: 3 Prep Time: 15 Minutes Cooking Time: 20 Minutes 20 Minutes Nutrition facts: 200 calories 10 grams fat

Ingredients

• 3 tablespoons canola oil, divided
• 4 boneless, skinless chicken thighs,
• 1" piece ginger, minced
• 1 large head broccoli, cut into small florets
• 1 red bell pepper, chopped
•  4-6 dried chilis
• 2 tablespoon sherry
• 1/4 cup low-sodium soy sauce
• 1 teaspoon cornstarch
• 2 teaspoons sambal oelek
• 1 teaspoon sesame oil
• Rice, for serving

READ ALSO:   Spicy Chicken Taquitos

Instructions

• Heat 2 tbsp canola oil in a large skillet over medium heat,
• Add chicken and fry until cooked through for 7 minutes. Remove from pan and set aside
• Heat remaining canola oil in same pan. Add ginger and cook until fragrant then add broccoli, bell pepper, and red chilis. Cook until vegetables are tender for 5 minutes.
• In a small bowl combine sherry, soy sauce, cornstarch, sambal oelek, and sesame oil.
• Add to pan and simmer until sauce thickens for 3 minutes. Add chicken back to pan and toss to coat.
• Serve warm over steamed rice, noodles, or some egg rolls.