This Hunan Chicken is made with juicy, crisp chicken and tender vegetables. This savory, umami dish is full of amazing flavor and so easy to make.
If you love Chinese food, then you should try this Chinese Eggplant Salad and Mongolian Beef.
Table Of Contents
Recipe Details
I love this deceptively simple Hunan Chicken recipe. It’s as good as any restaurant and everyone wants seconds when I serve it to friends and family alike.
- TASTE: This Hunan Chicken is savory, garlicky, salty, and full of umami flavor. It’s such a scrumptious dish.
- TEXTURE: Crispy chicken and tender vegetables in a thick, savory sauce make up this recipe. The texture differences are utterly delicious.
- TIME: This dish takes about 30 minutes to make.
- EASE: This restaurant-quality meal is surprisingly easy to recreate at home. Follow my step-by-step instructions and photos for the perfect chicken dish every time.
What You’ll Need
Ingredient Notes
- Chicken- I used boneless, skinless chicken breasts because the meat cubes and crisps up nicely.
- Cornstarch– This ingredient is added to the chicken so it gets a nice crispy outer layer. It also helps thicken the sauce.
- Broccoli- Use the florets only since the stems can be tough and fibrous.
- Mushrooms- I used baby Bella mushrooms here. They have a deliciously meaty texture.
- Bell pepper- Red, yellow, or green is fine. They become very tender when cooked.
- Garlic- This is for the sauce and adds tons of flavor. Use fresh cloves if you can, they are more flavorful than pre-minced garlic.
- Ginger- Freshly minced ginger is so aromatic. The taste and smell will really elevate this sauce.
- Sauces- The Hunan sauce will contain a combination of seasoned rice vinegar, chili bean sauce, oyster sauce, and soy sauce. They add tangy, spicy, salty, and umami flavors to this dish that are key to its deliciousness.
- Honey- This adds some sweetness to the sauce to counteract the salty elements.
- Chicken broth- This will thin out the sauce just enough. Use low sodium as the other ingredients have a lot of sodium.
- Sesame oil– A little of this oil goes a long way to imparting lots of toasted sesame flavor to your dish.
- Red pepper flakes– For some added spice.
Add-ins and Substitutions
- Add other vegetables- Make this recipe with carrots, onions, zucchini, eggplant, or corn for some variation.
- Substitute other meats- You can also make this with chicken thighs, pork, or ground beef. It’s a great way to freshen the dish up so it’s always new.
- Make it spicier- Or not spicy at all. You can add as much or as little of the red pepper flakes as you like to meet the spice level you prefer.
- Add nuts- Try this recipe with a nutty twist by including some almonds, cashews, walnuts, or peanuts for added crunch.
How to Make Hunan Chicken
- Make the sauce. In a saucepan, add the minced garlic and ginger, along with the honey, rice vinegar, cornstarch, chili bean sauce, oyster sauce, soy sauce, chicken broth, red pepper flakes, and sesame oil.
- Simmer. Mix over medium heat until the sauce comes to a simmer and thickens up, then remove it from the heat. Set aside.
- Dredge the chicken. Now slice the chicken breast into thin slices and season both sides with salt and pepper. Then add the cornstarch to a plate and dredge the seasoned chicken in it.
- Cook. Heat a nonstick skillet or wok with avocado oil over medium-high heat. Once it’s hot, cook the chicken on both sides until fully cooked. Then let it cool and cut it into cubes. Set aside.
Pro Tip: To make slicing easier, freeze the raw chicken breast for 10 minutes before cutting so it’s slightly stiff.
- Saute the vegetables. In the same skillet, add the broccoli, mushrooms, and bell pepper, as well as more oil if needed. Then stir over medium-high heat until the vegetables are crisp and tender.
- Combine. Now add the chopped chicken and sauce back in. Bring it to a slight simmer while mixing everything together for about 4-5 minutes over medium heat. Serve hot and enjoy.
Recipe Tips
- Cut the chicken evenly- Keep your slices even and thin so the chicken cooks quickly and thoroughly. This keeps it from uneven cooking, leading to dry parts and underdone parts.
- Freeze the chicken- Place the chicken breasts in the freezer for 10 minutes to make them a little stiff. This will make cutting them a little easier since they can be pretty slippery.
- Cut the vegetables evenly- Keep them all a uniform size both for looks and for even cooking. This way, when you take a bite, you get a little of everything on your fork.
- Let the chicken cool before cutting- Let the chicken rest because this is when the juices are reabsorbed. If you cut it when it’s just off the stove, the juices will run out, leaving the chicken dry.
FAQs
What is Hunan chicken made of?
Hunan Chicken is a Chinese stir fry dish from the Hunan province that combines juicy chicken, veggies like broccoli, mushrooms, bell peppers, and others, and a spicy, savory sauce with ginger and garlic. This dish is incredibly flavorful and easy to make at home.
What is the difference between Szechuan and Hunan chicken?
The difference between Szechuan and Hunan chicken is their flavors. Szechuan chicken is known for its fiery, mouth-burning spiciness with hints of sweetness, while Hunan chicken has a “dry heat” and some tanginess.
Serving Suggestions
This Hunan Chicken recipe is great with so many other main dishes and sides. Enjoy it with soups, rice, vegetables, and noodles.
- Rice: Serve this with a bowl of hot white rice, brown rice, or Wild Brown Rice. Or try it with this Pork Fried Rice, Hibachi Fried Rice, or Quinoa Fried Rice.
- Vegetables: Try it with some Crispy Air Fryer Broccoli, Chinese Eggplant Salad , Sauteed Garlic Asparagus, or Asian Chicken Salad.
- Soup: Serve it alongside some She Crab Soup, Shrimp Tempura Udon Soup, or Cream of Mushroom Soup.
- Noodles: Enjoy this Hunan Chicken with some Chow Mein (VIDEO), lo mein, or Gluten-Free Stir Fry with Rice Noodles.
Make This Recipe in Advance
Make ahead: You can cook the chicken ahead of time and store it wrapped in plastic wrap in the fridge until you’re ready to make and assemble the rest of the dish. Just remember to give it a quick saute to crisp it up again.
Storing: Store any leftovers of this Hunan Chicken in an airtight container in the refrigerator for up to 5 days.
Freeze: You can freeze this dish in a freezer-safe container or ziplock bag for up to 6 months. Thaw in the fridge before warming it in the microwave or on the stovetop until heated through.
More Tasty Asian Dishes!
Full Recipe Instructions
Hunan Chicken
Tender, savory, crispy, and full of delicious umami flavor, this Hunan Chicken has it all. And it's a breeze to make!
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Servings: 6
Calories: 263kcal
Ingredients
For the chicken
- 1 1/2 lb boneless skinless chicken breast
- 1/4 cup cornstarch
- salt and pepper to taste
- 3 Tbsp avocado oil add more as needed
- 1 1/2 cup broccoli florets
- 8 oz baby Bella mushrooms
- 1 red bell pepper chopped
For the sauce
- 4 cloves garlic minced
- 1 tsp fresh ginger minced
- 2 tsp honey
- 1 teaspoon seasoned rice vinegar
- 1 tablespoon cornstarch
- 2 Tbsp chili bean sauce
- 2 Tbsp oyster sauce
- 1/4 cup soy sauce
- 1/2 cup low sodium chicken broth
- 1/4 tsp red pepper flakes
- 1/2 tsp sesame oil
Instructions
- Start by making the sauce first. In a saucepan, add the minced garlic and ginger, along with the honey, rice vinegar, cornstarch, chili bean sauce, oyster sauce, soy sauce, chicken broth, red pepper flakes, and sesame oil.
- Mix on medium heat until the sauce comes to a simmer and thickens up. Then remove it from heat and set it aside for later.
- Now slice the chicken breast into thin slices and season both sides with salt and pepper. Then add 1/4 cup of cornstarch to a plate and dredge the seasoned chicken into the cornstarch.
- Heat a nonstick skillet to medium-high heat and add 3 Tbsp of avocado oil to the pan. Once it’s hot, cook the chicken on both sides until fully cooked.
- Then let the chicken cool and cut it into small cubes. Set aside for later.
- In the same skillet, add 1 1/2 cups broccoli florets, 8 oz sliced baby Bella mushrooms, and 1 chopped red bell pepper. Add more oil if needed. Then stir on medium-high heat until the vegetables are crisp and tender.
- Now add the chopped chicken back in along with the sauce. Bring it to a slight simmer while mixing everything together for about 4-5 minutes on medium heat. Serve hot and enjoy.
Notes
- Cut the chicken evenly- Keep your slices even and thin so the chicken cooks quickly and thoroughly. This keeps it from uneven cooking, leading to dry parts and underdone parts.
- Freeze the chicken- Place the chicken breasts in the freezer for 10 minutes to make them a little stiff. This will make cutting them a little easier since they can be pretty slippery.
- Cut the vegetables evenly- Keep them all a uniform size both for looks and for even cooking. This way, when you take a bite, you get a little of everything on your fork.
- Let the chicken cool before cutting- Let the chicken rest because this is when the juices are reabsorbed. If you cut it when it’s just off the stove, the juices will run out, leaving the chicken dry.
Nutrition
Calories: 263kcal | Carbohydrates: 15g | Protein: 28g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 854mg | Potassium: 756mg | Fiber: 1g | Sugar: 4g | Vitamin A: 822IU | Vitamin C: 48mg | Calcium: 33mg | Iron: 1mg
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Hi, I’m Dina, so glad you stopped by! I believe life is too short for bad coffee and boring meals. With my easy to follow step-by-step recipes, you’ll be surprised at how quickly a wholesome and delicious meal can come together. I hope you find something you enjoy!
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