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Hunan Chicken
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5 from 2 votes

Hunan Chicken

Hunan Chicken is packed with colorful vegetables, chicken and a delicious sauce, this one-pot meal is sure to please your palate!
Prep Time10 minutes
Cook Time12 minutes
Passive Time0 minutes
Servings: 4
Author: Francine Lizotte
Course: Main Course
Cuisine: Asian, Chinese
Keyword Chicken, Dairy Free, One Pot Meals, Poultry, Quick & Easy, Vegetables, Weeknight Recipes

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.
  • When chicken is done, transfer to the bowl. Add 1 tbsp. oil to the wok and when hot, add carrots and celery; sauté 2 ½ minutes.
  • 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.