A classic Chinese stir-fry, Hunan Chicken features tender, velvety chicken and crisp vegetables tossed in a bold, spicy, and tangy sauce. This authentic recipe balances the heat from dried chilies with the savory depth of soy sauce and aromatics like ginger and garlic, all coming together in under 30 minutes for a perfect weeknight meal.
Prep15 min
Cook15 min
Servings4
Serving size: 1.5 cups
492cal
59gprotein
20gcarbs
19g
Ingredients
1.5 lb Chicken Breast (boneless, skinless, cut into 1-inch pieces)
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
Perfectly spiced, protein-packed Hunan Chicken with fluffy steamed rice – a savory meal that hits the spot!
This indo_chinese dish is perfect for dinner. With 754.0899999999999 calories and 63.88g of protein per serving, it's a nutritious choice for your meal plan.
fat
10 pcs Dried Red Chilies (adjust to taste)
1 tbsp Ginger (freshly minced)
4 cloves Garlic (minced)
2 cups Broccoli (cut into small florets)
1 medium Bell Pepper (red, thinly sliced)
1 medium Carrot (thinly sliced on a bias)
3 stalks Scallions (whites and greens separated, chopped)
Instructions
1
Velvet the Chicken & Prepare Sauce
In a medium bowl, combine the chicken pieces with 1 tbsp soy sauce, 3 tsp (1 tbsp) of the cornstarch, and 1 tbsp Shaoxing wine. Mix well to coat evenly and set aside to marinate for at least 15 minutes.
In a separate small bowl, whisk together the chicken broth, the remaining 3 tbsp soy sauce, rice vinegar, sugar, the remaining 1 tsp cornstarch, and toasted sesame oil. Set this Hunan sauce aside.
2
Sear the Chicken
Heat 2 tbsp of vegetable oil in a large wok or skillet over high heat until it just begins to smoke.
Carefully add the marinated chicken in a single layer, ensuring not to overcrowd the pan (cook in batches if necessary).
Stir-fry for 3-4 minutes until the chicken is golden brown and cooked through (internal temperature of 165°F / 74°C).
Remove the chicken from the wok and set aside on a plate.
3
Stir-fry Aromatics & Chilies
Reduce the heat to medium-high and add the remaining 1 tbsp of oil to the wok.
Add the dried red chilies and stir-fry for about 30 seconds until they darken slightly and become fragrant.
Add the minced ginger, minced garlic, and the white parts of the scallions. Stir-fry for another 30 seconds until aromatic.
4
Cook the Vegetables
Add the broccoli florets, sliced bell pepper, and sliced carrot to the wok.
Stir-fry for 3-4 minutes until the vegetables are crisp-tender. For more tender broccoli, add 1-2 tbsp of water and cover for one minute to steam.
5
Combine and Finish
Return the cooked chicken to the wok with the vegetables.
Give the prepared Hunan sauce a final stir to recombine the cornstarch, then pour it over everything.
Cook, stirring constantly, for 1-2 minutes as the sauce bubbles and thickens to coat all the ingredients.
6
Garnish and Serve
Turn off the heat and stir in the green parts of the scallions.
Serve immediately over steamed jasmine rice.
Servings
4
Serving size: 1 cup
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
