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Hunan Chicken Recipe
Marigold Voss

Hunan Chicken Recipe

A bold and spicy Hunan chicken recipe made with tender chicken, fresh vegetables, and a fiery chili-garlic sauce. This restaurant-style dish is quick to make and full of authentic flavor.
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Prep Time 15 minutes
Cook Time 15 minutes
Marinating Time 10 minutes
Total Time 40 minutes
Servings: 4 People
Course: Main Course
Cuisine: Chinese, hunan
Calories: 420
Ingredients Equipment Method Video Notes

Ingredients
  

  • 500 g Chicken breast thinly sliced
  • 2 tbsp Soy sauce low sodium
  • 1 tbsp Cornstarch for coating
  • 1 tbsp Vegetable oil or peanut oil
  • 1 tbsp Garlic minced
  • 1 tsp Ginger grated
  • 1 cup Bell peppers sliced
  • 1 cup Broccoli florets small pieces
  • 2 tbsp Hunan chili paste adjust to taste
  • 1 tbsp Rice vinegar for tang
  • 1 tsp Sugar optional
  • 2 tbsp Spring onions chopped, for garnish

Equipment

  • 1 Wok or large pan
  • 1 Mixing bowl
  • 1 Cutting board
  • 1 Knife
  • 1 Wooden spoon or spatula

Method
 

  1. In a bowl, mix chicken with soy sauce and cornstarch and marinate for 10 minutes.
  2. Heat oil in a wok over high heat.
  3. Add marinated chicken and stir-fry until lightly browned and cooked through.
  4. Remove chicken from the wok and set aside.
  5. Add garlic and ginger to the same wok and sauté for 20 seconds.
  6. Add bell peppers and broccoli and stir-fry for 2–3 minutes.
  7. Return chicken to the wok and add Hunan chili paste, rice vinegar, and sugar.
  8. Toss everything well to coat with sauce.
  9. Cook for another 1–2 minutes until glossy and hot.
  10. Garnish with spring onions and serve immediately.

Video

Notes

  • Adjust chili paste to control spice level.
  • Add dried red chilies for extra heat.
  • Serve with steamed rice or noodles.
  • You can swap chicken breast with thighs for juicier texture.