Hunan Chicken
David and I enjoy many different cuisines and that includes Chinese. Each time we we’ve gone to a Chinese restaurant, we order many dishes 🥡 at once like Wonton Soup, Egg Rolls, Sweet Pork Ribs, Cashew Chicken, Chinese Fried Rice, Bok Choy, Crispy Ginger Beef, Singapore Noodles 🍜, and more. It looked like there were 4 dining instead of 2! Of course, whatever we didn’t finish was taken back home with us.
We eventually stopped going or ordering from our local Chinese restaurants because there were a few ingredients I wasn’t too fond of… MSG, sugar, and sodium! I’m not saying they were in all our food but after retaining a lot of water each time we were eating some, by precaution, I started duplicating our favorites at home. It has been at least 8 years if not more since the last time we went to one of them.
As I mentioned above, we have a long list of favorites and one of them is Hunan Chicken! We love this dish! It’s so flavorful and packed with yumminess! It’s simple and yet so tasty! With a beautiful array of mixed vegetables along with cubed chicken in a complex savory sauce, this one-pot meal is perfect for weeknights as well as weekends!
There are a few bonuses to make Hunan Chicken or any other stir fry recipe because it’s a delicious way to clean up the crisper. You can always play around with different ingredients depending on what you have in your fridge. The same applies when it comes to the spice level. You’re in control of how spicy or mild you want. If you want to increase the amount of sambal oelek, fill your boots! I like the way it is; not too spicy and not too mild… perfectly balanced!
What makes this one-pot dish so attractive is how fast it’s made. After all the ingredients are prepped, it takes less than 15 minutes to cook. This is ideal when time is in short supply! I like to serve it on a bed of rice 🍚 but again, there’s nothing stopping you from having it on noodles.
This Hunan Chicken is so tasty! It’s quick ⏳, easy to make and a great way to use up the produce in your crisper! With lots of colorful vegetables, chicken and a delicious sauce, this one-pot meal is sure to please your taste buds 😋!
Bon Appétit! 🍽
Check out these other great Chinese recipes… 😀
– Hot & Sour Soup
– General Tso’s Chicken
– Mandarin Chicken
– Moo Shu Pork Tortillas
– Mongolian Beef
– Chinese 5 Spice Spare Ribs
– Szechuan Ginger Chicken
and for even more one-pot meal recipes, click on this link… Recipe Category • One Pot Meals
Don’t forget to subscribe to our YouTube channel 📽 by clicking on this link… Club Foody YouTube
Hunan Chicken
Hover to scale
Ingredients
SAUCE
- 3/4 cup low-sodium chicken broth
- 1/4 cup low-sodium soy sauce
- 2 tbsp. hoisin sauce
- 3 tbsp. honey, or to taste tips & tricks
- 1 1/2 tbsp. sambal oelek, or to taste
- 1 tbsp. oyster sauce
- 1 tbsp. seasoned rice vinegar
- 1/2 tbsp. sesame oil tips & tricks
- 1 tbsp. ginger, minced
- 3 large cloves garlic, pressed
- 1 tbsp. cornstarch
STIR FRY
- 1/3 cup canola oil, or as needed tips & tricks
- 2 large chicken breasts, cubed
- 1 tsp. ground Himalayan sea salt, or to taste
- 1 tsp. freshly ground black pepper, or to taste (I always use mixed peppercorns)
- 3/4 cup carrots, thinly sliced
- 3/4 cup celery, thinly sliced tips & tricks
- 2 cups broccoli florets
- 3/4 cup mixed bell peppers, thinly sliced
- 1 can (14 oz./398 ml) miniature corn cobs, drained and halved
- 1 can (227 ml) sliced water chestnuts, drained
- 1 tbsp. cornstarch (mixed with 1/2 cup cold water)
- 1 tbsp. sesame seeds
- 2 large thinly sliced green onions, for garnish
Directions
- In a small bowl, combine all the sauce ingredients and whisk until blended; set aside.
- In a wok over medium-high heat, add 2 tbsp. oil. When hot, working in batches, add chicken cubes; sauté until no longer pink, about 2 ½ minutes, seasoning well with salt and pepper.
- Using a spider strainer, transfer to a bowl and set aside while working with the remaining chicken cubes - if it needs more oil in the wok, add 2 tbsp.
- To this, add broccoli florets and toss for 2 minutes before adding mixed bell peppers; sauté for 2 minutes - if the bottom of the wok gets dry, add a little more oil.
- Add can of corn and can of water chestnuts; stir to coat.
- Return chicken to the wok along with any accumulated juices. Pour sauce over and bring to a boil.
- When it gets there, add the cornstarch mixture and stir until the sauce thickens, about 45 seconds.
- Add sesame seeds and toss before serving over a bed of rice; garnish with green onions.
Don't forget to rate and comment on this recipe!
