My homemade Hunan chicken recipe is even better than takeout! It’s bold, savory, spicy, and completely crave-worthy.
Juicy chicken breast and stir-fry veggies get coated in a spicy sauce made with chicken broth, rice vinegar, soy sauce, oyster sauce, and chili paste.
But don’t let the spice scare you! Dial it up or down, depending on your heat tolerance. I serve Hunan chicken with a heaping scoop of white or brown rice to balance the flavors.
If you’re craving something bold and satisfying, whip it up tonight!
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Why You'll Love This Hunan Chicken
Quick and Easy: Ready in under 30 minutes, this delicious Hunan chicken recipe transforms basic ingredients into a restaurant-quality meal. It's one of my go-tos for busy weeknights.
Packed with Flavor: 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 homemade Chinese food with just a bowl and a skillet? I love how easy this dish is to clean up.
Leftover Magic: This dish reheats beautifully. I often it for meal prep or next-day lunches.
Ingredients
- Boneless Skinless 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 Veggies: I use 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. Broth or chicken stock works just fine. You can use vegetable broth as a substitute if you prefer.
- Soy Sauce & Oyster Sauce: Key Asian condiments make up the tangy sauce. I use low-sodium soy sauce to control the salt content better.
- Rice Vinegar: A mild, slightly sweet vinegar adds brightness and balances the sauce's rich flavors.
- Honey: Adds natural sweetness, balancing the savory and spicy notes.
- Chili Paste (Sambal Oelek): Provides the signature Hunan cuisine heat!
How to Make Hunan Chicken
This easy meal is packed with crisp vegetables, juicy chicken, and a glossy sauce that brings everything together.
Still, like most stir-fry recipes, this Hunan dish is quick and simple! Follow my steps below:
1. PREP 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 CHICKEN. Toss the chicken with 1/4 cup of cornstarch in a large bowl or resealable bag until evenly coated.
3. COOK CHICKEN. In a large skillet or wok, stir-fry the chicken over medium-high heat for 5 minutes until golden and cooked through. Remove and set aside.
4. SAUTÉ 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, sesame seeds, and red pepper flakes if desired, and serve with cooked rice. Enjoy!
Tips for the Best Hunan Chicken
What I love most about this spicy 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:
- Put in the proper prep. Stir-frying is fast-paced. So be sure to chop all the vegetables, mince the aromatics, and mix the sauce before starting.
- Be generous. For a delightfully crisp exterior, thoroughly coat the chicken in cornstarch. Be sure to shake off excess cornstarch to avoid clumping.
- Work in batches. Avoid overcrowding the pan to ensure the chicken and vegetables cook properly.
- Scoop up the flavor. Scrape the pan while adding the sauce to incorporate any browned bits, which will add more depth to the dish.
- Make it a feast. For a more substantial meal, I serve it over steamed jasmine rice, fried rice, or noodles.
- Mix things up! Swap the chicken for shrimp, tofu, pork, or beef. You can also include dried chili peppers, snap peas, mushrooms, or baby corn.
How to Store
Turn your leftover chicken into an easy meal the next day, or freeze it for later. It's one of my favorite dishes to enjoy for meal prep all week. Either way, this dish reheats 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. To microwave, I cover the dish with a damp paper towel and heat in 30-second intervals until it reaches 165°F.
More Chinese Recipes I Can't Get Enough Of
Shrimp Chow Mein
Sesame Chicken
Beef and Broccoli Lo Mein
Black Pepper Chicken
Panda Express Mushroom Chicken
Recipe FAQs
Unlike Szechuan chicken, Hunan-style chicken's spiciness builds gradually, so you can appreciate the fresh vegetables and tender chicken.
Hunan chicken is not a traditional Chinese-American dish. It comes from the Hunan province in China, and the cuisine is known for its bold and spicy flavors.
To make this dish ahead of time, follow these steps:
1. Slice the chicken and vegetables. Store them separately in airtight containers in the refrigerator for up to 24 hours.
2. Make the Hunan sauce and refrigerate until ready to cook.
3. Cook the dish and follow the storage tips above.
Hunan Chicken
4
servings15
minutes15
minutes419
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.
- Stir-fry. 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.
- Add the oil. 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.
- Cook the vegetables. 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.
- Mix. 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. 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.
Nutrition
- Total number of serves: 4
- Calories: 419kcal
- Fat: 9g
- Saturated Fat: 1g
- Cholesterol: 109mg
- Sodium: 1269mg
- Potassium: 1071mg
- Carbohydrates: 53g
- Fiber: 5g
- Sugar: 10g
- Protein: 31g
- Vitamin A: 2020IU
- Vitamin C: 184mg
- Calcium: 124mg
- Iron: 3mg
- Vitamin E: 2mg
- Vitamin K: 164mg
- Vitamin B6: 1mg
- Vitamin B12: .77mg
- Folate: 134mg
- Magnesium: 92mg
- Zinc: 3mg
- Selenium: 37mg
- Copper: .33mg
- Manganese: 1mg
2 Comments
would like to print the recipe without the image of the food. to save ink it’s too expensive. like everything else.
Hello, I stumbled onto your site and I like what I see! so, I subscribed. Can you make it to when I go to print a recipe I have the option to exclude the image of the dish. It uses to much ink. and being on a fixed income! It’s too waste full. Everything is so expensive!