Go Back
–+ servings
Hunan Chicken

Spicy Hunan Chicken That Beats Takeout in Under 40 Minutes

This Spicy Hunan Chicken is a vibrant, flavorful dish that beats takeout in under 40 minutes. Perfect for quick weeknight meals.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Chinese
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound Boneless Skinless Chicken Breasts Thighs add richer flavor if you prefer!
  • 1 cup Cold Water Essential for marinating.
  • 2 tablespoons Cornstarch Can use arrowroot or tapioca starch.
For the Marinade
  • 3 tablespoons Low-Sodium Soy Sauce Adds umami depth.
  • 2 tablespoons Vegetable Oil Neutral flavor; use sesame oil for extra kick.
  • 2 tablespoons Shaoxing Wine Authenticity; use dry sherry or skip for non-alcoholic.
For the Sauce
  • 2 tablespoons Oyster Sauce Key flavor component.
  • 1 tablespoon Rice Vinegar Can substitute with apple cider vinegar.
  • 1 tablespoon Honey Can also use agave or maple syrup.
  • 1 tablespoon Grated Ginger/Ginger Paste Fresh ginger is best.
  • 3 cloves Garlic (Minced) Fresh garlic is ideal.
  • 1 tablespoon Chili Paste/Sambal Oelek Adjust to spice tolerance.
For the Vegetables
  • 2 cups Broccoli Florets Can substitute with snap peas or green beans.
  • 1 medium Yellow Onion (Chopped) Red onion for a sweeter flavor.
  • 2 stalks Celery (Thinly Sliced) Bok choy can be an alternative.
  • 1 medium Red Bell Pepper (Diced) Other bell peppers can be mixed in.
  • 1 medium Carrot (Chopped) Daikon radish is a fun swap.

Equipment

  • Large mixing bowl
  • Skillet or Wok
  • Medium bowl

Method
 

Step-by-Step Instructions for Hunan Chicken
  1. Slice the boneless skinless chicken breasts into thin strips. In a bowl, combine chicken, soy sauce, and cold water. Marinate for 10 minutes. Add cornstarch and vegetable oil, mixing well and set aside for 20 minutes.
  2. Whisk together the sauce ingredients in a medium bowl. Combine soy sauce, oyster sauce, rice vinegar, Shaoxing wine, honey, ginger, garlic, and chili paste. Set aside.
  3. Heat 1 tablespoon of vegetable oil in a skillet over medium-high heat. Stir-fry marinated chicken for 5-7 minutes until browned and cooked through. Remove and keep warm.
  4. In the same skillet, add another tablespoon of oil and toss in broccoli florets. Stir-fry for 1-2 minutes, then add onion, celery, bell pepper, and carrot. Stir-fry for an additional 2-3 minutes until vibrant and crisp-tender.
  5. Reduce heat to medium, whisk the prepared sauce and pour it over the chicken and vegetables. Cook for 2-3 minutes, stirring until the sauce thickens. Serve immediately.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 20gProtein: 25gFat: 10gSaturated Fat: 1.5gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 500mgPotassium: 800mgFiber: 4gSugar: 6gVitamin A: 100IUVitamin C: 120mgCalcium: 6mgIron: 10mg

Notes

Allow chicken to marinate longer for a more intense flavor. Adjust chili paste to your spice tolerance and cook the veggies on high heat for maximum crunch.

Tried this recipe?

Let us know how it was!