Hunan Chicken
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.
For 4 servings
6 steps. 15 minutes total.
- 1
Step 1
- a.Velvet the Chicken & Prepare Sauce
- b.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.
- c.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
Step 2
- a.Sear the Chicken
- b.Heat 2 tbsp of vegetable oil in a large wok or skillet over high heat until it just begins to smoke.
- c.Carefully add the marinated chicken in a single layer, ensuring not to overcrowd the pan (cook in batches if necessary).
- d.Stir-fry for 3-4 minutes until the chicken is golden brown and cooked through (internal temperature of 165°F / 74°C).
- e.Remove the chicken from the wok and set aside on a plate.
- 3
Step 3
- a.Stir-fry Aromatics & Chilies
- b.Reduce the heat to medium-high and add the remaining 1 tbsp of oil to the wok.
- c.Add the dried red chilies and stir-fry for about 30 seconds until they darken slightly and become fragrant.
- d.Add the minced ginger, minced garlic, and the white parts of the scallions. Stir-fry for another 30 seconds until aromatic.
- 4
Step 4
- a.Cook the Vegetables
- b.Add the broccoli florets, sliced bell pepper, and sliced carrot to the wok.
- c.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
Step 5
- a.Combine and Finish
- b.Return the cooked chicken to the wok with the vegetables.
- c.Give the prepared Hunan sauce a final stir to recombine the cornstarch, then pour it over everything.
- d.Cook, stirring constantly, for 1-2 minutes as the sauce bubbles and thickens to coat all the ingredients.
- 6
Step 6
- a.Garnish and Serve
- b.Turn off the heat and stir in the green parts of the scallions.
- c.Serve immediately over steamed jasmine rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Mise en place is key: Stir-frying is a very fast cooking process. Have all your ingredients chopped, measured, and ready by the stove before you begin.
- 2For extra tender chicken, use the 'velveting' technique. After marinating, briefly blanch the chicken in simmering water for 30-45 seconds, then drain before stir-frying.
- 3Don't overcrowd the wok. Cooking in batches ensures the chicken and vegetables get a proper sear rather than steaming, which is crucial for texture and flavor.
- 4Control the heat: Adjust the number of dried red chilies to your preference. For a milder dish, use fewer chilies or remove the seeds before cooking.
- 5For a deeper, more complex flavor, add 1 tablespoon of chili bean paste (Doubanjiang) along with the ginger and garlic.
Adapt it for your goals.
Protein Swap
Replace chicken with thinly sliced beef, shrimp, or firm tofu. Adjust cooking times accordingly.
Vegetable MedleyVegetable Medley
Feel free to add other vegetables like mushrooms, baby corn, water chestnuts, or snow peas for more texture and nutrients.
Nutty AdditionNutty Addition
For extra crunch, toss in a handful of roasted peanuts or cashews at the end.
Why this is on our healthy list.
Excellent Source of Lean Protein
Chicken breast is a high-quality lean protein, essential for building and repairing muscle tissue, supporting immune function, and keeping you feeling full and satisfied.
Packed with Vitamins and Fiber
The variety of vegetables like broccoli, carrots, and bell peppers provides a rich source of dietary fiber, Vitamin C, Vitamin A, and antioxidants, which support digestive health and protect against cellular damage.
Metabolism Boosting Properties
The capsaicin in the dried red chilies can provide a temporary boost to your metabolism and may aid in fat oxidation, contributing to overall energy expenditure.
Frequently asked questions
Both are spicy Chinese dishes, but they differ in the type of heat. Hunan cuisine uses fresh and dried chilies for a direct, potent heat, often with a smoky flavor. Szechuan (or Sichuan) cuisine is known for its 'ma la' flavor, a combination of heat from chilies and a unique numbing sensation from Sichuan peppercorns.