This Hunan chicken is way better than takeout! It’s bold, savory, spicy, and completely crave-worthy.
Juicy chicken and crisp-tender veggies get coated in a fiery umami sauce that’s bursting with mouthwatering flavors.
And don’t let the spice scare you! You can dial it up or down depending on your mood (or heat tolerance).
So, if you’re craving something bold and satisfying, whip it up tonight!
Why You’ll Love This Hunan Chicken
Quick Family Meal: Ready in under 30 minutes, this Hunan dish transforms basic ingredients into a restaurant-quality meal. It’s perfect for busy weeknights.
Irresistibly Saucy: Savory oyster sauce, salty soy, sweet honey, and spicy chili paste create a mouthwatering and bold sauce.
Minimal Cleanup: Why dirty the entire kitchen when you can make this Chinese recipe with just a bowl and a skillet?
Leftover Magic: This dish reheats beautifully, making it an excellent option for meal prep or next-day lunches.
Ingredients
- Chicken Thighs: Cut into bite-sized pieces, they’re juicy and super tender.
- Cornstarch: Creates a crispy coating on the chicken and helps thicken the sauce.
- Fresh Vegetables: A colorful medley of broccoli, red bell pepper, and zucchini.
- Garlic & Fresh Ginger: Garlic adds pungency, while ginger brings warmth and spiciness.
- Chicken Broth: The base of the sauce.
- Soy Sauce & Oyster Sauce: Key Asian condiments that provide umami, saltiness, and depth.
- Rice Vinegar: A mild, slightly sweet vinegar that adds brightness and balances the sauce’s rich flavors.
- Honey: It adds natural sweetness, balancing the savory and spicy notes.
- Chili Paste (Sambal Oelek): Provides the signature Hunan heat!
How to Make Hunan Chicken
Unlike its Sichuan cousin, Hunan chicken embraces a spiciness that builds gradually, allowing you to appreciate the fresh vegetables and tender chicken.
It’s a celebration of contrasting textures – crisp vegetables, juicy chicken, and a glossy sauce that brings everything together.
Still, like most stir-fry recipes, this Hunan dish is quick and easy!
1. PREPARE the sauce. Whisk the chicken broth, soy sauce, oyster sauce, rice vinegar, honey, chili paste, cornstarch, garlic, and ginger in a medium bowl until smooth. Set aside.
2. COAT the chicken. Toss the chicken with 1/4 cup of cornstarch in a large bowl or resealable bag until evenly coated.
3. COOK the chicken. Stir-fry the chicken for 5 minutes until golden and cooked through. Remove and set aside.
4. SAUTÉ the veggies. Stir-fry the garlic and ginger for 30 seconds until fragrant. Add the broccoli, bell pepper, and zucchini. Stir-fry for 3–4 minutes until crisp-tender.
5. COMBINE. Return the cooked chicken to the pan with the vegetables. Stir to mix evenly, then add the sauce and cook until thick and bubbly.
6. SERVE. Garnish with green onions or sesame seeds if desired, and serve with cooked rice. Enjoy!
Tips For the Best Hunan Chicken
What I love most about Hunan chicken is how everything comes together in one skillet.
On busy nights when doing the dishes feels like a chore, that’s just what I need.
But as easy as this recipe is, I still have a few tips to keep in mind:
- Prep first. Stir-frying is fast-paced. So be sure to chop all the vegetables, mince the aromatics, and mix the sauce before starting.
- Coat evenly. For a delightfully crisp exterior, thoroughly coat the chicken in cornstarch. Be sure to shake off excess cornstarch to avoid clumping.
- Adjust the spice. Feel free to add more or less chili paste to taste. You can even leave it out if you don’t like heat at all.
- Cook in batches. Avoid overcrowding the pan to ensure the chicken and vegetables cook properly.
- Deglaze for flavor. Scrape the pan while adding the sauce to incorporate any browned bits, which will add more depth to the dish.
- Serving suggestions: For a more substantial meal, serve over steamed jasmine rice, fried rice, or noodles.
- Mix things up! Swap the chicken for shrimp, tofu, pork, or beef. You can also include snap peas, mushrooms, or baby corn.
How to Store
Turn leftovers into an easy meal the next day or freeze them for later. Either way, they reheat beautifully.
To Store: Place cooled leftovers in an airtight container. Refrigerate for 3–4 days.
To Freeze: Transfer cooled leftovers to a freezer-safe container or bag, removing excess air. Freeze for 3–4 months. Thaw overnight in the refrigerator before reheating.
To Reheat: Warm leftovers in a skillet over medium heat with a splash of water or broth to prevent drying, stirring occasionally until heated. Alternatively, use the microwave, cover the dish with a damp paper towel, and heat in 30-second intervals until it reaches 165°F.
More Chinese Dinners We Can’t Get Enough Of
Shrimp Chow Mein
Sesame Chicken
Beef and Broccoli Lo Mein
Black Pepper Chicken
Hunan Chicken
4
servings15
minutes15
minutes423
kcalDiscover the bold flavors of homemade Hunan chicken! This quick and easy stir-fry combines tender chicken and crisp veggies in a spicy, savory sauce.
Ingredients
- Hunan Sauce
1/2 cup chicken broth
3 tablespoons soy sauce
2 tablespoons oyster sauce
2 tablespoons chili paste (such as sambal oelek)
1 tablespoon rice vinegar
1 tablespoon honey
1 teaspoon cornstarch
4 cloves garlic, minced
1 tablespoon fresh ginger, minced
- Stir Fry
1 pound boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
1/4 cup cornstarch
1-2 cooking oil
1 medium head broccoli, cut into florets
1 red bell pepper, sliced
1 zucchini, sliced
2 teaspoons sesame seeds, for garnish
2 cups cooked rice, for serving
Instructions
- Make the Sauce: In a medium bowl, whisk the chicken broth, soy sauce, oyster sauce, rice vinegar, honey, chili paste, cornstarch, garlic, and ginger until the cornstarch is fully dissolved. Set aside.
- Cook the Chicken: Place the chicken pieces in a large bowl or resealable bag. Add 1/4 cup of cornstarch and toss or shake until all the pieces are evenly coated.
- Heat 1 tablespoon of oil in a large wok or skillet over medium-high heat. Add the chicken and stir-fry for about 5 minutes, or until the pieces are golden brown and cooked through. Remove the chicken from the pan and set aside.
- Cook the Vegetables: In the same wok or skillet, add another tablespoon of oil, if needed, along with the garlic and ginger. Stir and cook for about 30 seconds or until fragrant.
- Add the broccoli florets, chopped red bell pepper, and zucchini to the pan. Stir-fry for 3-4 minutes, or until the vegetables are crisp-tender.
- Return the cooked chicken to the pan with the vegetables. Stir to mix everything evenly.
- Stir-Fry the Sauce: Pour the prepared Hunan sauce into the pan. Stir continuously for about 2 minutes, or until the sauce bubbles and thickens, coating the chicken and vegetables.
- Serve immediately over cooked rice with sesame seeds for garnish if desired. Enjoy!
Notes
- Prep first. Stir-frying is fast-paced. So be sure to chop all the vegetables, mince the aromatics, and mix the sauce before starting.
- Adjust the spice. Feel free to add more or less chili paste to taste. You can even leave it out if you don’t like heat at all.
