This easy Hunan Chicken recipe is a classic Chinese stir fry dish that’s better than takeout! Loaded with fresh veggies, tender chicken, and a spicy kick, it’s always a family favorite. Ready in under 30 minutes!
For the Hunan Sauce:
- 1/2 cup chicken broth
- 1 ½ teaspoons cornstarch
- 2 tablespoons low sodium soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon rice wine vinegar
- 1 tablespoon honey or sugar
- 1 tablespoon Sambal Oelek, or to taste
- Optional:1 tablespoon DoubanJiang (spicy chili bean sauce)
For the stir fry:
- 1 pound chicken breasts cut into bite sized pieces or thinly sliced
- 2 tablespoons cornstarch
- 3 tablespoons canola oil, divided
- 1 tablespoon garlic, minced
- 1 tablespoon ginger, minced
- 3 cups broccoli florets
- 1 red bell pepper, cut into bite sized pieces
- 15oz can baby corn
- Make the Hunan sauce: Combine all of the sauce ingredients in a bowl and stir to combine.
- Heat 2 tablespoon oil in a skillet or wok over high heat. Lightly dust the chicken with cornstarch then stir fry until the chicken is just done on the inside and starting to turn golden brown on the outside.
- Remove the chicken from the pan, add the remaining 1 tablespoon oil, then add the garlic and ginger. Stir fry for about 5 seconds then add the veggies.
- When the veggies are half way to tender crisp (about a minute for baby corn, red bell pepper, and broccoli), add the Hunan sauce. It should bubble up and thicken pretty quickly, about a minute or two. Turn off the heat, stir in the chicken, and serve.
NOTE: Chicken that is cut in thin slices won’t have a chance to turn as golden on the outside before it’s cooked through on the inside. That’s ok, don’t overcook!
- Cuisine: Asian, Chinese
Keywords: hunan, chicken, asian, dinner, easy, quick, stir fry