5 from 8 votes
Hunan Style Chicken Stir Fry Recipe + Video
Hunan Chicken Recipe is a classic Chinese-style stir fry that's easy to make with tender chicken thighs, fresh veggies like bell pepper and broccoli, and a sweet and spicy garlic honey soy sauce. Perfect for a quick and delicious weeknight dinner ready in under, and hour!
Prep Time
30 mins
Cook Time
12 mins
Total Time
42 mins
Servings:
4
servings
Calories:
479 kcal
Course:
Main Course
Cuisine:
Asian, Chinese
Ingredients
For the Chicken Stir Fry –
- 1 ¼ pounds chicken thigh cut into 1-inch pieces, boneless
- 2 cups broccoli fresh florets
- 1 red bell pepper seeded and cut into 1-inch pieces
- 1 green bell pepper seeded and cut into 1-inch pieces
- 1 cup scallions separated into whites and greens, chopped
- ½ cup celery sliced thin on a bias
- 3 tablespoons cornstarch
- 2 tablespoons peanut oil or vegetable oil
- salt
- black pepper
For the Hunan Stir Fry Sauce –
- 1/3 cup oyster sauce
- 1/3 cup soy sauce low sodium
- ¼ cup Chili garlic sauce
- 1 tablespoon honey or sugar
- 1 tablespoon rice vinegar
- 2 cloves garlic minced
Instructions
- Prep the ingredients, by chopping the chicken into 1-inch bite-size pieces. Then chop all the fresh produce into 1-inch pieces. Make sure to separate the scallions into whites and greens. The scallions will be added to the recipe at different times.
- Set out a large mixing bowl and add the chicken pieces to it. Sprinkle cornstarch, 1 teaspoon salt, and ½ teaspoon of cracked black pepper over the chicken. Toss well until all the chicken pieces are coated.
- Set out a small bowl (or measuring pitcher) to mix the stir fry sauce. Combine the oyster sauce, soy sauce, chili garlic sauce, honey, rice vinegar and minced garlic. Stir well to mix.
- Place a wok (or large deep cast iron skillet) over medium-high heat. Add the oil to the pan and swirl it around. Once the oil is hot, add the chicken pieces to the pan. Stir fry the chicken pieces for 5 minutes, until they are lightly browned on all sides. Then move them out of the pan to a holding plate, leaving the remaining oil in the skillet.
- To the empty skillet, add the scallion whites, celery, and red and green bell peppers. Stir fry the vegetables for 2-3 minutes, then add the broccoli florets and chicken pieces back to the pan.
- Pour the sauce over the stir fry. Stir and simmer the sauce for 3-4 minutes until the broccoli florets are cooked, but still firm. Sprinkle scallion greens over the top of the stir fry. Serve warm with a side of jasmine rice, brown rice, or low carb cauliflower rice.
Cup of Yum
Notes
- Let the chicken and veggies cool before transferring to an airtight container. Keep in the fridge for up to 4-5 days.
Nutrition Information
Serving
1cup
Calories
479kcal
(24%)
Carbohydrates
23g
(8%)
Protein
28g
(56%)
Fat
31g
(48%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
7g
(41%)
Monounsaturated Fat
13g
(65%)
Trans Fat
0.1g
(5%)
Cholesterol
139mg
(46%)
Sodium
1435mg
(60%)
Potassium
787mg
(17%)
Fiber
4g
(16%)
Sugar
9g
(18%)
Vitamin A
2652IU
(53%)
Vitamin C
136mg
(151%)
Calcium
79mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 479
% Daily Value*
| Serving | 1cup | |
| Calories | 479kcal | 24% |
| Carbohydrates | 23g | 8% |
| Protein | 28g | 56% |
| Fat | 31g | 48% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 139mg | 46% |
| Sodium | 1435mg | 60% |
| Potassium | 787mg | 17% |
| Fiber | 4g | 16% |
| Sugar | 9g | 18% |
| Vitamin A | 2652IU | 53% |
| Vitamin C | 136mg | 151% |
| Calcium | 79mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.