Description
This Hunan Chicken is packed with tender chicken pieces, crisp vegetables, and a bold, spicy sauce that’s both savory and satisfying. Quick to whip up and better than takeout, it’s the perfect stir-fry for any night of the week.
Ingredients
Scale
- 1.5 pounds boneless chicken breast, thinly sliced
- 2 cups broccoli florets
- 1 medium zucchini, sliced
- 1 red bell pepper, sliced
- 3 garlic cloves, minced
- 1 tablespoon ginger root, minced
- 1/4 cup soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon rice vinegar
- 1 to 2 teaspoons chili paste
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
- 1 teaspoon sugar
- White rice, cooked for serving
Instructions
- Heat a wok or large skillet over medium-high heat.
- In a bowl, toss chicken with 1 tablespoon soy sauce and cornstarch.
- In another bowl, mix soy sauce, oyster sauce, rice vinegar, chili paste, sugar, garlic, and ginger.
- Add 1 tablespoon oil to the hot pan. Cook chicken in batches for 3–4 minutes until browned. Remove and set aside.
- Add remaining oil and stir-fry broccoli, zucchini, and bell pepper for 3–4 minutes.
- Return chicken to the pan and pour in the sauce. Toss everything and simmer for 2–3 minutes until sauce thickens.
- Serve hot over white rice and garnish as desired.
Notes
- Prep all ingredients before you begin cooking for smooth stir-fry flow.
- Adjust chili paste to your heat preference.
- Double the sauce if serving over noodles.
- Use tamari for a gluten-free version.