Servings
Font
Back
Hunan Chicken
5 from 60 votes

Hunan Chicken

Hunan Chicken consists of tender chicken strips coated lightly in cornstarch then cooked with bell pepper, zucchini, carrot, chili peppers, and optionally sprouted black beans. The sauce blends chili paste, garlic, ginger, soy, oyster sauce, and spices for a savory, spicy glaze. The chicken achieves a velvety bite with a crisp exterior by cooking in batches. The dish pairs well with rice or noodles and offers a balance of heat, texture, and savory flavors typical of Hunan-style cooking.

Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 4 servings
Calories: 276 kcal
Course: Main Course
Cuisine: Asian, Chinese

Ingredients

  • 2 chicken breasts cut into strips, large, boneless
  • 1/4 cup cornstarch
  • salt
  • black pepper
  • 2 tablespoons vegetable oil canola or peanut oil
  • 1 red bell pepper sliced
  • 1 zucchini cut into rounds
  • 1 cup carrot sliced into rounds
  • 3 chili peppers
  • 1 tablespoon black beans optional, sprouted
For the sauce:
  • 1 tablespoon granulated sugar
  • 1 teaspoon rice wine
  • 1 tablespoon cornstarch
  • 4 cloves garlic minced
  • 1 tablespoon ginger minced, fresh
  • 2 tablespoons chili paste such as Sambal Oelek
  • 2 tablespoons oyster sauce
  • 1/4 cup soy sauce
  • 1/2 cup chicken broth low sodium
  • 1/4 teaspoon red pepper flakes
  • 1 teaspoon sesame oil optional, but great if you have any on hand
Garnish:
  • green onions
  • sesame seeds

Instructions

Make the Hunan Sauce:
    Cup of Yum
  1. Add all the ingredients for the sauce into a bowl and whisk until well combined.
Cook the meat:
  1. In a bowl add ¼ cup cornstarch and season with a little salt and pepper. Stir to combine with a fork. Add chicken pieces and toss to coat well.
  2. In a large pan over medium-high heat, add vegetable oil. Drop chicken pieces and cook until both sides are golden brown. Cook chicken in one layer, do not overcrowd. If needed cook in batches. Remove chicken from the pan and set aside.
Cook the Vegetables:
  1. Add a bit more vegetable oil to the pan and add vegetables and chili peppers, also add the sprouted beans. Cook for 7-8 minutes, stirring from time to time.
Combine meat and sauce:
  1. Return the chicken to the pan and also add the sauce. Stir and coat everything into the sauce and cook for 1-2 more minutes, until the sauce thickens.
Serve:
  1. Transfer to a plate or bowl and serve Hunan chicken with a side of white rice or noodles.
  2. Garnish with green onions and sesame seeds before serving.

Notes

  • Coating chicken in cornstarch before cooking yields a tender, velvety texture with a slight crispness.
  • Cook chicken in batches to avoid overcrowding and allow a golden crust without steaming.
  • Freeze the prepared sauce in small portions for quick future meals.
  • Partially freeze chicken breasts briefly before slicing for easier, uniform cuts.

Nutrition Information

Calories 276kcal (14%) Carbohydrates 16g (5%) Protein 27g (54%) Fat 11g (17%) Saturated Fat 6g (30%) Cholesterol 72mg (24%) Sodium 1227mg (51%) Potassium 796mg (17%) Fiber 2g (8%) Sugar 8g (16%) Vitamin A 6460IU (129%) Vitamin C 51.3mg (57%) Calcium 30mg (3%) Iron 1.3mg (7%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 276

% Daily Value*

Calories 276kcal 14%
Carbohydrates 16g 5%
Protein 27g 54%
Fat 11g 17%
Saturated Fat 6g 30%
Cholesterol 72mg 24%
Sodium 1227mg 51%
Potassium 796mg 17%
Fiber 2g 8%
Sugar 8g 16%
Vitamin A 6460IU 129%
Vitamin C 51.3mg 57%
Calcium 30mg 3%
Iron 1.3mg 7%

* Percent Daily Values are based on a 2,000 calorie diet.