Bring the bold flavors of Chinese cuisine to your kitchen with this Spicy Hunan Chicken Stir-Fry. This dish features tender chicken, fresh vegetables, and a fiery, flavorful sauce that strikes the perfect balance between savory and spicy. Quick to prepare and packed with vibrant colors and textures, it’s a crowd-pleaser for busy weeknights or a special dinner with an Asian-inspired twist.
Ingredients
For the Chicken:
- 2 tablespoons vegetable oil
- 1 pound boneless, skinless chicken breasts, thinly sliced
- ¼ cup + 2 teaspoons cornstarch (divided use)
- Salt and pepper, to taste
For the Vegetables:
- 1 cup broccoli florets
- ½ cup celery, thinly sliced
- 1 red bell pepper, cored, seeded, and diced
- 1 cup canned baby corn, drained and halved
For the Sauce:
- 1 ½ teaspoons minced garlic
- ½ cup chicken broth
- 2 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 2 teaspoons rice vinegar
- 1 teaspoon honey
- 2 teaspoons chili paste (such as sambal oelek)
Instructions
- Prepare the Chicken: Toss the chicken slices in ¼ cup cornstarch until evenly coated. Season with salt and pepper. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer and cook for 3-4 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- Cook the Vegetables: Add the remaining tablespoon of oil to the skillet. Sauté the broccoli, celery, red bell pepper, and baby corn for 4-5 minutes, or until tender-crisp.
- Make the Sauce: In a small bowl, whisk together the chicken broth, soy sauce, oyster sauce, rice vinegar, honey, chili paste, and remaining 2 teaspoons of cornstarch. Stir until smooth.
- Combine and Simmer: Add the minced garlic to the skillet with the vegetables and cook for 30 seconds until fragrant. Return the chicken to the skillet, pour the sauce over the top, and stir to combine. Simmer for 2-3 minutes, or until the sauce thickens and everything is evenly coated.
- Serve: Serve hot over steamed rice or noodles. Garnish with additional chili paste or fresh herbs if desired.
Conclusion
This Spicy Hunan Chicken Stir-Fry is a vibrant and flavorful dish that’s as visually appealing as it is delicious. The combination of tender chicken, crisp vegetables, and a bold, spicy sauce makes this meal a standout. Perfect for spice lovers, it’s a restaurant-quality dish you can easily recreate at home.
Spicy Hunan Chicken Stir-Fry
A quick and flavorful stir-fry featuring tenderchicken, fresh vegetables, and a spicy Hunan-style sauce.
Ingredients
For the Chicken:
- 2 tablespoons vegetable oil
- 1 pound boneless skinless chicken breasts, thinly sliced
- ¼ cup + 2 teaspoons cornstarch divided use
- Salt and pepper to taste
For the Vegetables:
- 1 cup broccoli florets
- ½ cup celery thinly sliced
- 1 red bell pepper cored, seeded, and diced
- 1 cup canned baby corn drained and halved
For the Sauce:
- 1 ½ teaspoons minced garlic
- ½ cup chicken broth
- 2 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 2 teaspoons rice vinegar
- 1 teaspoon honey
- 2 teaspoons chili paste such as sambal oelek
Instructions
- Prepare the Chicken: Toss the chicken slices in ¼ cup cornstarch until evenly coated. Season with salt and pepper. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer and cook for 3-4 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- Cook the Vegetables: Add the remaining tablespoon of oil to the skillet. Sauté the broccoli, celery, red bell pepper, and baby corn for 4-5 minutes, or until tender-crisp.
- Make the Sauce: In a small bowl, whisk together the chicken broth, soy sauce, oyster sauce, rice vinegar, honey, chili paste, and remaining 2 teaspoons of cornstarch. Stir until smooth.
- Combine and Simmer: Add the minced garlic to the skillet with the vegetables and cook for 30 seconds until fragrant. Return the chicken to the skillet, pour the sauce over the top, and stir to combine. Simmer for 2-3 minutes, or until the sauce thickens and everything is evenly coated.
- Serve: Serve hot over steamed rice or noodles. Garnish with additional chili paste or fresh herbs if desired.