Hunan Chicken Stir Fry (Print View)
Spicy wok-seared chicken with crisp vegetables in a bold Hunan sauce, ready in 35 minutes.
# What You Need:
→ Chicken
01 - 1.1 lb boneless, skinless chicken breast, thinly sliced
→ Marinade
02 - 1 tbsp soy sauce
03 - 1 tbsp Shaoxing wine (or dry sherry)
04 - 1 tsp cornstarch
05 - 1/2 tsp sesame oil
→ Vegetables
06 - 1 cup broccoli florets
07 - 1 red bell pepper, sliced
08 - 1 green bell pepper, sliced
09 - 1 cup carrot, thinly sliced
10 - 8 baby corn, halved
11 - 2 cloves garlic, minced
12 - 1-inch piece fresh ginger, minced
13 - 2 spring onions, sliced
→ Sauce
14 - 2 tbsp soy sauce
15 - 1 tbsp oyster sauce
16 - 1 tbsp chili bean paste (Doubanjiang)
17 - 1 tbsp rice vinegar
18 - 1 tbsp hoisin sauce
19 - 1 tsp sugar
20 - 2 tbsp water
→ For Stir-Frying
21 - 2 tbsp vegetable oil
# How-To Steps:
01 - In a mixing bowl, combine the sliced chicken with soy sauce, Shaoxing wine, cornstarch, and sesame oil. Toss thoroughly to coat evenly and let rest for 10 to 15 minutes.
02 - Whisk together soy sauce, oyster sauce, chili bean paste, rice vinegar, hoisin sauce, sugar, and water in a small bowl until well blended. Set aside.
03 - Heat 1 tbsp vegetable oil in a wok or large skillet over high heat. Add the marinated chicken in a single layer and stir-fry for 3 to 4 minutes until just cooked through. Transfer to a plate and set aside.
04 - Add the remaining 1 tbsp oil to the wok. Stir-fry the minced garlic and ginger for 30 seconds until fragrant. Add the broccoli florets, sliced bell peppers, carrot, and baby corn. Toss and cook for 3 to 5 minutes until the vegetables are crisp-tender.
05 - Return the cooked chicken to the wok. Pour in the prepared sauce and toss everything together. Cook for 2 to 3 minutes until the sauce thickens, coats all ingredients evenly, and develops a glossy finish.
06 - Fold in the sliced spring onions, adjust seasoning to taste, and serve immediately alongside steamed rice.
# Expert Hints:
01 -
- The sauce walks that perfect line between spicy, savory, and slightly sweet without needing a pantry full of specialty items you will never use again.
- Everything cooks in under twenty minutes once you prep, which makes it faster than delivery and infinitely more satisfying.
02 -
- Overcrowding the wok is the fastest way to end up with steamed, soggy chicken instead of seared, caramelized pieces, so cook in two batches if your pan is small.
- Have every single ingredient prepped and measured before you turn on the stove because the actual cooking moves too fast for chopping on the fly.
03 -
- Velveting the chicken by adding the cornstarch marinade and a brief rest transforms cheap chicken breast into something remarkably tender and restaurant quality.
- Heat your wok until a drop of water evaporates within one second before adding oil, as this prevents sticking and gives you that elusive smoky wok hei flavor.