Hunan chicken is a popular chicken stir fry that’s dotted with colorful veggies and tossed in a spicy sauce. Plenty of fresh vegetables make this dish both vibrant and healthier than takeout!
Why this recipe works
The flavors will be dancing in your mouth with this one. Hunan chicken packs a punch thanks to the chili garlic sauce that’s complemented with golden brown chicken, broccoli, bell pepper, carrots, snow peas, and baby corn. Plenty of crunchy and tender textures play an important role in this mouth-watering Chinese dish.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
VEGETABLES – Try to cut your vegetables so that they are fairly uniform in size. This will allow them to cook at the same rate. Feel free to toss in or substitute with other vegetables.
CHICKEN – Use boneless skinless chicken breasts, chopped into bite-sized pieces. You can certainly substitute the protein of choice here with beef or pork.
HONEY – This helps balance the heat in the dish. You can use regular granulated sugar instead if preferred.
HEAT – Our version of Hunan chicken is spicey along the same lines as Szechuan beef or Kung Pao chicken, though it isn’t overly spicy. If you like your dishes even spicier, try adding a small amount of chili paste, sliced red chiles, or a little more Asian chili garlic sauce to the mix.
How to Make Hunan Chicken
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Chop chicken breast into bite sized pieces. Sprinkle with 1 1/2 tablespoons of the cornstarch. Use gloved hands to toss and coat the chicken.
- Heat olive oil in a wok over medium-high heat until hot and shimmering.
- Carefully add chicken pieces to the wok. Stir fry until chicken is no longer pink and a light brown crust begins to develop. Remove chicken to a paper towel lined plate and set aside.
- To the remaining oil in the wok over medium-high, add broccoli, red bell pepper, carrots, and snow peas. Stir fry for 2-3 minutes.
- Add chicken broth, oyster sauce, honey, Asian garlic chili, and soy sauce. Stir to combine well. Bring mixture to a boil.
- Sprinkle remaining cornstarch over the ingredients in the wok and stir to combine.
- Add minced garlic, baby corn, and reserved chicken. Stir to combine and coat all ingredients in sauce.
- Allow to simmer for 3-4 minutes so that the sauce begins to thicken. Turn off heat and allow to sit for 5 minutes, this will allow the sauce to further thicken but not overcook the vegetables.
Frequently Asked Questions & Expert Tips
Store leftovers in an air-tight container kept in the refrigerator for 3-4 days.
Serving Suggestions
Serve Hunan chicken over or alongside a bed of white rice. Garnish with optional sesame seeds or sliced green onion.
More Stir FryRecipes
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Hunan Chicken
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 1 ¾ pound boneless skinless chicken breasts
- 2 ½ Tablespoons cornstarch divided
- ¾ cup olive oil
- 2 ½ cups broccoli florets
- 1 ½ cup sliced red bell pepper
- 1 ½ cups julienned carrots
- 1 ½ cups snow peas
- 1 cup chicken broth
- 3 Tablespoons oyster sauce
- ¼ cup honey
- 1 ½ Tablespoons Asian garlic chili sauce
- ½ cup soy sauce
- 1 Tablespoon minced garlic
- 1 ½ cups baby corn cut in half lengthwise
Things You’ll Need
Before You Begin
- Try to cut your vegetables so that they are fairly uniform in size. This will allow them to cook at the same rate.
- Honey helps balance the heat in the dish. You can use regular granulated sugar instead if preferred.
- If you like your dishes extra spicy, try adding a small amount of chili paste, sliced red chiles, or a little more Asian chili garlic sauce to the mix.
Instructions
- Chop chicken breast into bite sized pieces. Sprinkle with 1 1/2 tablespoons of the cornstarch. Use gloved hands to toss and coat the chicken.
- Heat olive oil in a wok over medium-high heat until hot and shimmering.
- Carefully add chicken pieces to the wok. Stir fry until chicken is no longer pink and a light brown crust begins to develop. Remove chicken to a paper towel lined plate and set aside.
- To the remaining oil in the wok over medium-high, add broccoli, red bell pepper, carrots, and snow peas. Stir fry for 2-3 minutes.
- Add chicken broth, oyster sauce, honey, Asian garlic chili, and soy sauce. Stir to combine well. Bring mixture to a boil.
- Sprinkle remaining cornstarch over the ingredients in the wok and stir to combine.
- Add minced garlic, baby corn, and reserved chicken. Stir to combine and coat all ingredients in sauce.
- Allow to simmer for 3-4 minutes so that the sauce begins to thicken. Turn off heat and allow to sit for 5 minutes, this will allow the sauce to further thicken but not overcook the vegetables.
Nutrition
Chef Antoine Davis
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