Hunan Chicken
User Reviews
5
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
4
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Calories
230 kcal
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Course
Main Course
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Cuisine
Asian
Hunan Chicken
Description
This Hunan Chicken recipe starts by coating chicken slices in cornstarch, which creates a light crust when pan-fried in vegetable oil. After browning the chicken, a medley of vegetables including broccoli florets, sliced celery, red bell pepper, and baby corn is stir-fried until just tender. Garlic is added briefly for aroma.
The sauce combines chicken broth, soy sauce, oyster sauce, rice vinegar, honey, and a spicy chili paste (such as sambal oelek) along with a bit of cornstarch to thicken. Once poured over the cooked chicken and vegetables, the sauce is simmered for one to two minutes until glossy and thickened, coating the ingredients evenly.
This dish delivers a mix of tender chicken with crisp textured vegetables and a balanced sauce with sweet, savory, tangy, and spicy elements. It’s typically served hot over white or brown rice, making it a well-rounded meal for home cooking.
Ingredients
- 2 tablespoons vegetable oil
- 1 pound chicken breast thinly sliced, boneless skinless
- 1/4 cup corn starch divided use, 2 teaspoons
- salt to taste
- black pepper to taste
- 1 cup broccoli florets
- 1/2 cup celery thinly sliced
- 1 red bell pepper cored, seeded and diced
- 1 cup baby corn drained and halved, canned
- 1 1/2 teaspoons garlic minced
- 1/2 cup chicken broth
- 2 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 2 teaspoons rice vinegar
- 1 teaspoon honey
- 2 teaspoons chili paste such as sambal oelek
Instructions
- Place the chicken and 1/4 cup cornstarch in a resealable plastic bag, shake to coat evenly.
- Heat the vegetable oil in a large pan over high heat.
- Add the chicken to the pan in a single layer and season to taste with salt and pepper.
- Cook for 3-4 minutes per side or until browned. Cook in multiple batches if needed.
- Remove the chicken from the pan and place on a plate lined with paper towels.
- Add the broccoli, celery and bell pepper to the pan. Cook for 4-5 minutes or until vegetables are tender. Season with salt and pepper to taste. Stir in the baby corn. Add the garlic and cook for 30 seconds more.
- Add the chicken back to the pan with the vegetables.
- In a small bowl, whisk together the chicken broth, soy sauce, oyster sauce, rice vinegar, honey, chili paste and 2 teaspoons cornstarch.
- Pour the sauce over the chicken and vegetables; bring to a simmer. Cook for 1-2 minutes or until sauce has thickened. Serve immediately over rice if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 230 kcal
% Daily Value*
| Calories | 230kcal | 12% |
| Carbohydrates | 8g | 3% |
| Protein | 26g | 52% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 73mg | 24% |
| Sodium | 1007mg | 42% |
| Potassium | 639mg | 14% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 1165IU | 23% |
| Vitamin C | 62.9mg | 70% |
| Calcium | 24mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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