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.

Let’s get started!

Servings: 6

For the chicken –  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

TOTAL Time: 32 Min


White Scribbled Underline

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.



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.



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.

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.



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.