Hunan Chicken Stir Fry (Printable Version)
Spicy Chinese stir-fry with tender chicken, crisp vegetables, and a bold chili sauce.
# What You Need:
→ Meat
01 - 1.1 lbs boneless, skinless chicken breast, thinly sliced
→ Marinade
02 - 1 tbsp soy sauce
03 - 1 tbsp Shaoxing wine or dry sherry
04 - 1 tsp cornstarch
→ Vegetables
05 - 1 red bell pepper, sliced
06 - 1 green bell pepper, sliced
07 - 1 cup broccoli florets
08 - 1 carrot, sliced thin
09 - 3.5 oz snow peas
10 - 3 scallions, sliced
11 - 3 cloves garlic, minced
12 - 1 tbsp fresh ginger, minced
→ Sauce
13 - 2 tbsp soy sauce
14 - 1 tbsp oyster sauce
15 - 1 tbsp black bean sauce
16 - 2 tsp chili paste or chili garlic sauce, adjusted to taste
17 - 1 tsp sugar
18 - 1/2 cup chicken broth
19 - 1 tsp cornstarch
→ For Stir-Frying
20 - 2 tbsp vegetable oil
21 - 6-8 dried red chilies, adjusted to taste
# How To Make:
01 - In a bowl, combine the sliced chicken with soy sauce, Shaoxing wine, and cornstarch. Mix well and let marinate for 10 minutes.
02 - In a separate bowl, whisk together soy sauce, oyster sauce, black bean sauce, chili paste, sugar, chicken broth, and cornstarch until smooth. Set aside.
03 - Heat 1 tbsp oil in a large wok or skillet over high heat. Add the marinated chicken and stir-fry until just cooked through, about 3 to 4 minutes. Transfer to a plate and set aside.
04 - Add the remaining 1 tbsp oil to the wok. Toss in the dried red chilies, garlic, and ginger. Stir-fry for 30 seconds until fragrant.
05 - Add the bell peppers, broccoli, carrot, snow peas, and most of the scallions to the wok. Stir-fry for 2 to 3 minutes until the vegetables are crisp-tender.
06 - Return the chicken to the wok. Give the sauce a quick stir and pour it in. Toss everything together and stir-fry until the sauce thickens and coats the chicken and vegetables evenly, about 2 to 3 minutes.
07 - Serve hot, garnished with the remaining scallions, over steamed jasmine or brown rice.
# Expert Advice:
01 -
- The sauce hits every note: salty, spicy, slightly sweet, and deeply savory, all at once.
- It comes together faster than delivery and tastes like something from a proper restaurant kitchen.
02 -
- Do not crowd the wok when searing chicken or it will steam instead of brown and you will lose that caramelized flavor.
- Have every single ingredient prepped and measured before you turn on the stove because once you start, everything moves in under five minutes.
03 -
- Freeze the chicken for twenty minutes before slicing and you will get uniform thin pieces with almost no effort.
- Add a tiny splash of sesame oil at the very end, off the heat, for a finishing aroma that makes the whole dish sing.