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)
Thin rice vermicelli noodles tossed with crisp vegetables in a fragrant, curry-spiced sauce. This popular Indo-Chinese stir-fry is a quick, flavorful, and satisfying one-pan meal perfect for a weeknight dinner.
About Hunan Chicken with Vegetable Singapore Rice Noodles
Aromatic Hunan chicken with perfectly spiced Singapore rice noodles - a tangy, energy-giving delight.
This indo_chinese dish is perfect for dinner. With 814.45 calories and 64.69g 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.
Servings4
Serving size: 1.5 cups
323cal
6gprotein
54gcarbs
9gfat
Ingredients
200 g Rice Vermicelli Noodles (Thin rice noodles)
2 tbsp Vegetable Oil (Any neutral high-smoke point oil)
5 cloves Garlic (Finely minced)
1 inch Ginger (Peeled and finely grated)
2 pcs Green Chili (Slit lengthwise, adjust to taste)
1 pcs Onion (Medium, thinly sliced)
1 pcs Carrot (Medium, julienned)
1 pcs Bell Pepper (Any color, thinly sliced)
1 cup Cabbage (Finely shredded)
2 tbsp Light Soy Sauce
1 tbsp Rice Vinegar
1 tbsp Red Chili Sauce (Such as Sriracha)
2 tsp Madras Curry Powder
0.25 tsp Turmeric Powder
1 tsp Sugar (Helps balance the flavors)
0.5 tsp Salt (Adjust to taste)
0.25 tsp Black Pepper (Freshly ground)
1 tsp Toasted Sesame Oil (For finishing)
2 tbsp Spring Onion (Greens only, chopped for garnish)
Instructions
1
Prepare Noodles and Sauce
Place the rice vermicelli in a large bowl. Pour hot (not boiling) water over them until fully submerged. Let them soak for 5-7 minutes, or until they are pliable but still have a slight bite (al dente).
Drain the noodles completely in a colander and rinse with cold water to stop the cooking process. Set aside.
In a small bowl, whisk together the light soy sauce, rice vinegar, red chili sauce, Madras curry powder, turmeric powder, sugar, salt, and black pepper. This is your stir-fry sauce.
2
Stir-fry Aromatics and Vegetables
Place a large wok or skillet over high heat. Add the vegetable oil and let it heat up until it shimmers.
Add the minced garlic, grated ginger, and slit green chilies. Stir-fry for about 30 seconds until fragrant, being careful not to burn the garlic.
Add the sliced onions and julienned carrots. Stir-fry for 2-3 minutes until the onions soften and the carrots are tender-crisp.
Add the sliced bell pepper and shredded cabbage. Continue to stir-fry for another 2 minutes. The vegetables should be cooked but still retain a crisp texture.
