Hunan Chicken
Seared chicken breast, stir fried veggies and a rich, spicy and thick sauce give this Hunan chicken recipe so much flavor appeal. It's a quick, easy and definitely delicious dish.
Servings: 4
Ingredients
- 1 Pound boneless skinless chicken breasts thinly sliced
- ¼ Cup plus 1 Tablespoon cornstarch
- ½ Teaspoon salt plus more to taste
- ½ Teaspoon black pepper plus more to taste
- 2 Tablespoons olive oil
- 1 Cup broccoli florets
- 2 Stalks celery sliced
- 1 red bell pepper cored, seeded and diced
- 15 Ounces baby corn canned, drained and halved lengthwise
- 2 Cloves garlic minced
- ½ Cup chicken broth
- 2 Tablespoons soy sauce
- 2 Teaspoons rice vinegar
- 1 Tablespoon honey
- 2 Teaspoons chili paste sambal oelek or similar
Instructions
- Put the chicken, ¼ cup of cornstarch, salt and black pepper in a medium-sized mixing bowl. Stir to coat evenly.
- Heat the olive oil in a large wok or skillet over a medium-high heat.
- Add the chicken to the pan and cook for 3 to 4 minutes per side or until browned. Remove chicken to a paper towel-lined plate.
- Add the broccoli, celery and bell pepper to the same skillet. Cook for 4 to 5 minutes or until tender.
- Season with salt and pepper to taste. Stir in the baby corn and garlic and cook for an additional 30 to 60 seconds or until garlic is fragrant.
- In a small bowl, whisk together the chicken broth, soy sauce, rice vinegar, honey, chili paste, and remaining tablespoon of cornstarch.
- Add the chicken back to the pan with the vegetables. Pour the sauce over the chicken and vegetables and bring to a simmer.
- Cook until the sauce has thickened, about 3 or 4 minutes.
- Serve immediately, with rice if liked.
Notes
Frozen chicken is easier to slice: Pop it in the freezer for half an hour before cooking. It's easier to slice this way.
Cook the chicken in batches: You might need to cook the chicken in batches depending on the size of your skillet or wok. If you try to cook too much at once, it will steam instead of searing.
Watch the salt levels: You might need less or more salt depending on which soy sauce brand and chicken broth you use. Taste and use your judgement to get it just right.
Cook the chicken in batches: You might need to cook the chicken in batches depending on the size of your skillet or wok. If you try to cook too much at once, it will steam instead of searing.
Watch the salt levels: You might need less or more salt depending on which soy sauce brand and chicken broth you use. Taste and use your judgement to get it just right.
Nutrition
Calories: 371kcal | Carbohydrates: 40g | Protein: 30g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 1062mg | Potassium: 884mg | Fiber: 4g | Sugar: 12g | Vitamin A: 1484IU | Vitamin C: 67mg | Calcium: 38mg | Iron: 2mg
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