Hunan Chicken
Are you craving a savory and spicy dish that tantalizes your taste buds? Look no further than this delightful Hunan Chicken recipe! Featuring thinly sliced chicken breast paired with an assortment of crisp vegetables, all coated in a savory and spicy sauce, this dish is sure to become a favorite in your culinary repertoire. Whether you’re a seasoned home cook or just starting your culinary journey, this recipe is perfect for anyone looking to recreate a restaurant favorite in the comfort of their own kitchen.
Why Hunan Chicken?
Hunan Chicken is a beloved dish in Asian cuisine, known for its bold flavors and vibrant colors. It offers a perfect balance of tender chicken, crisp vegetables, and a mouthwatering sauce that packs a punch. What sets this recipe apart is its homemade twist on the classic dish, allowing you to customize the flavors and ingredients to suit your preferences. Plus, with just 35 minutes of total preparation and cooking time, it’s a quick and easy option for busy weeknights or lazy weekends.
Ingredients and Preparation
To recreate this Hunan Chicken masterpiece at home, you’ll need a few key ingredients and some basic kitchen equipment:
Ingredients:
- 2 tablespoons vegetable oil
- 1 pound boneless skinless chicken breasts, thinly sliced
- 1/4 cup + 2 teaspoons cornstarch, divided use
- Salt and pepper to taste
- 1 cup broccoli florets
- 1/2 cup celery, thinly sliced
- 1 red bell pepper, cored, seeded, and diced
- 1 cup canned baby corn, drained and halved
- 1 1/2 teaspoons minced garlic
- 1/2 cup chicken broth
- 2 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 2 teaspoons rice vinegar
- 1 teaspoon honey
- 2 teaspoons chili paste, such as sambal oelek
Kitchen Equipment:
- Large pan or skillet
- Whisk
- Mixing bowls
- Cutting board and knife
Cooking Instructions
- Prepare the Chicken: Place the chicken and 1/4 cup cornstarch in a resealable plastic bag, shake to coat evenly.
- Cook the Chicken: Heat the vegetable oil in a large pan over high heat. Add the chicken to the pan in a single layer and season to taste with salt and pepper. Cook for 3-4 minutes per side or until browned. Cook in multiple batches if needed. Remove the chicken from the pan and place on a plate lined with paper towels.
- Cook the Vegetables: Add the broccoli, celery, and bell pepper to the pan. Cook for 4-5 minutes or until vegetables are tender. Season with salt and pepper to taste. Stir in the baby corn. Add the garlic and cook for 30 seconds more.
- Combine Chicken and Vegetables: Add the chicken back to the pan with the vegetables.
- Prepare the Sauce: In a small bowl, whisk together the chicken broth, soy sauce, oyster sauce, rice vinegar, honey, chili paste, and 2 teaspoons cornstarch.
- Simmer the Sauce: Pour the sauce over the chicken and vegetables; bring to a simmer. Cook for 1-2 minutes or until the sauce has thickened.
- Serve and Enjoy: Serve immediately over rice if desired, and garnish with chopped green onions and sesame seeds for an extra burst of flavor.
FAQ
Can I make this dish ahead of time? While this dish is best enjoyed fresh, you can prepare the components ahead of time and assemble them just before serving to preserve the texture and flavors.
Can I customize the spice level? Absolutely! Adjust the amount of chili paste or omit it altogether to suit your preferred spice level.
What can I serve with Hunan Chicken? This dish pairs perfectly with steamed rice or noodles for a complete meal. For a refreshing contrast, serve with a side of stir-fried vegetables or a crisp salad.
Conclusion: Try Hunan Chicken Tonight!
With its bold flavors, vibrant colors, and quick preparation time, Hunan Chicken is the perfect dish to add some excitement to your dinner table. Whether you’re cooking for yourself or entertaining guests, this recipe is sure to impress. So why wait? Gather your ingredients, fire up the stove, and treat yourself to a homemade Asian delight tonight!
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Hunan Chicken
Equipment
- Large pan or skillet
- Whisk
- Mixing bowls
- Cutting board and knife
Ingredients
- 2 tablespoons vegetable oil
- 1 pound boneless skinless chicken breasts thinly sliced
- 1/4 cup + 2 teaspoons cornstarch divided use
- Salt and pepper to taste
- 1 cup broccoli florets
- 1/2 cup celery thinly sliced
- 1 red bell pepper cored, seeded, and diced
- 1 cup canned baby corn drained and halved
- 1 1/2 teaspoons minced garlic
- 1/2 cup chicken broth
- 2 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 2 teaspoons rice vinegar
- 1 teaspoon honey
- 2 teaspoons chili paste such as sambal oelek
Instructions
- Prepare the Chicken: Place the chicken and 1/4 cup cornstarch in a resealable plastic bag, shake to coat evenly.
- Cook the Chicken: Heat the vegetable oil in a large pan over high heat. Add the chicken to the pan in a single layer and season to taste with salt and pepper. Cook for 3-4 minutes per side or until browned. Cook in multiple batches if needed. Remove the chicken from the pan and place on a plate lined with paper towels.
- Cook the Vegetables: Add the broccoli, celery, and bell pepper to the pan. Cook for 4-5 minutes or until vegetables are tender. Season with salt and pepper to taste. Stir in the baby corn. Add the garlic and cook for 30 seconds more.
- Combine Chicken and Vegetables: Add the chicken back to the pan with the vegetables.
- Prepare the Sauce: In a small bowl, whisk together the chicken broth, soy sauce, oyster sauce, rice vinegar, honey, chili paste, and 2 teaspoons cornstarch.
- Simmer the Sauce: Pour the sauce over the chicken and vegetables; bring to a simmer. Cook for 1-2 minutes or until the sauce has thickened.
- Serve and Enjoy: Serve immediately over rice if desired, and garnish with chopped green onions and sesame seeds for an extra burst of flavor.