Description
This Chinese Hunan Chicken recipe is a flavorful and spicy stir-fried dish featuring tender chicken strips sautéed with colorful vegetables like broccoli, red bell peppers, and carrots, all coated in a tangy, slightly sweet, and spicy Hunan sauce. Perfectly complemented by garnishes of toasted sesame seeds and spring onions, it’s a quick and satisfying meal served best with steamed rice.
Ingredients
Scale
For Chicken:
- 1 ½ lb chicken breasts, cut into strips
- ½ teaspoon salt
- ½ teaspoon ground pepper
- 3 tablespoons cornstarch
- 3 tablespoons olive oil, divided
- 2 cups broccoli florets, cut into pieces
- 1 cup red bell pepper, cut into 1 inch pieces
- 1 cup carrots, cut into 1 inch pieces
For Sauce:
- ½ cup chicken broth
- ¼ cup low sodium soy sauce
- 2 tablespoons chili paste
- 1 tablespoon rice vinegar
- 1 teaspoon Worcestershire sauce
- 1 tablespoon brown sugar
- 1 teaspoon ginger, finely chopped
- 1 teaspoon garlic, finely chopped
- 2 teaspoon cornstarch
- ½ teaspoon crushed red pepper flakes
To Serve:
- 2 teaspoons sesame seeds, to garnish
- 2 tablespoons spring onion, to garnish
- 1 cup cooked rice, to serve
Instructions
- Season and coat the chicken: In a bowl, combine chicken strips and season them with salt and pepper. Add cornstarch and stir until the chicken is coated evenly to help create a crispy exterior when cooked.
- Cook the chicken: Heat a large skillet over medium heat and add 2 tablespoons of olive oil. Once the oil is hot, add the coated chicken strips. Cook for 4-5 minutes until the chicken is cooked through and lightly golden. Remove the chicken from the skillet and set aside.
- Sauté the vegetables: In the same skillet, add the remaining 1 tablespoon of olive oil. Add broccoli florets, red bell peppers, and carrots. Sauté the vegetables for 3-4 minutes until they are slightly tender but still crisp, adjusting the time based on your texture preference.
- Prepare and add the sauce: In a medium bowl, whisk together chicken broth, soy sauce, chili paste, rice vinegar, Worcestershire sauce, brown sugar, ginger, garlic, cornstarch, and crushed red pepper flakes until well combined. Pour the sauce mixture into the skillet with the vegetables, then stir the cooked chicken back in. Cook everything together for 5-6 minutes, stirring occasionally, until the chicken is fully cooked through and the sauce has thickened slightly.
- Garnish and serve: Sprinkle the dish with toasted sesame seeds and chopped spring onions. Toss gently to combine the garnishes evenly. Serve the hot Hunan chicken over a bowl of cooked rice for a delicious and complete meal.
Notes
- Cut the chicken into uniform strips to ensure even cooking and consistent texture.
- For added flavor, marinate the chicken in salt, pepper, and a little soy sauce for 15-30 minutes before coating it with cornstarch.
- Gently press and toss the chicken strips in cornstarch for an even coating that crisps well in the pan.
- Make sure the skillet is preheated over medium heat before adding the chicken to get a good sear and prevent sticking.
- Adjust sauté time for vegetables based on your desired crispiness or tenderness.
- Control the spiciness by adjusting the amount of chili paste and crushed red pepper flakes.
- To thicken the sauce further, mix additional cornstarch with water and add it to the skillet, allowing it to cook until thickened.
- Toast the sesame seeds in a dry skillet until golden to enhance their nutty flavor and crunch.
- Serve Hunan chicken fresh and hot for the best flavor and texture.
- Accompany the dish with steamed rice or noodles to soak up the flavorful sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 360 kcal
- Sugar: 6 g
- Sodium: 680 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 38 g
- Cholesterol: 85 mg
