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 mins
Cook Time12 minutes mins
Passive Time0 minutes mins
Servings: 4
Author: Francine Lizotte
Course: Main Course
Cuisine: Asian, Chinese
Keyword Chicken, Dairy Free, One Pot Meals, Poultry, Quick & Easy, Vegetables, Weeknight Recipes
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
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.