Hunan Chicken Stir Fry (Printable)
Tender chicken and crisp veggies in a bold, garlicky chili sauce. A fiery Chinese stir-fry ready in 35 minutes.
# What You'll Need:
→ Chicken & Marinade
01 - 1 lb boneless, skinless chicken breast, thinly sliced
02 - 1 tbsp soy sauce (for marinade)
03 - 1 tbsp Shaoxing wine or dry sherry
04 - 1 tsp cornstarch (for marinade)
→ Vegetables & Aromatics
05 - 1 red bell pepper, sliced
06 - 1 green bell pepper, sliced
07 - 3.5 oz broccoli florets
08 - 3.5 oz snow peas
09 - 1 carrot, thinly sliced
10 - 2 scallions, chopped
11 - 2 cloves garlic, minced
12 - 1 tsp fresh ginger, minced
→ Sauce
13 - 2 tbsp soy sauce (for sauce)
14 - 1 tbsp oyster sauce
15 - 1 tbsp rice vinegar
16 - 1 tsp sugar
17 - 2 tsp chili paste or chili garlic sauce, adjusted to taste
18 - 2 tbsp chicken stock or water
19 - 1 tsp cornstarch dissolved in 1 tbsp water
→ Cooking
20 - 2 to 3 tbsp vegetable oil
# How-To Steps:
01 - In a mixing bowl, combine the sliced chicken breast with 1 tbsp soy sauce, Shaoxing wine, and 1 tsp cornstarch. Toss until evenly coated and let rest for 10 minutes.
02 - In a separate bowl, whisk together 2 tbsp soy sauce, oyster sauce, rice vinegar, sugar, chili paste, and chicken stock. Set aside. Keep the cornstarch slurry separate.
03 - Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat. Add the marinated chicken in a single layer and stir-fry for 3 to 4 minutes until golden and cooked through. Transfer to a plate and set aside.
04 - Add another tablespoon of oil to the wok. Add the minced garlic, ginger, and chopped scallions. Stir-fry for about 30 seconds until fragrant, taking care not to burn the garlic.
05 - Add the red and green bell peppers, broccoli florets, snow peas, and sliced carrot to the wok. Stir-fry for 2 to 3 minutes until the vegetables are crisp-tender.
06 - Return the seared chicken to the wok and pour in the prepared sauce. Toss everything together, then add the cornstarch slurry. Stir-fry for 1 to 2 minutes until the sauce thickens and evenly coats the chicken and vegetables.
07 - Transfer to a serving dish and serve immediately alongside steamed jasmine or brown rice.
# Expert Advice:
01 -
- The sauce clings to every piece of chicken and vegetable like it was made to be there, creating bite after bite of bold, garlicky heat.
- It comes together faster than delivery, and honestly tastes better than most takeout I have had.
02 -
- Do not walk away from the wok once the heat is on, the window between perfectly seared chicken and tough, overcooked pieces is only about a minute.
- Mixing the cornstarch slurry right before adding it prevents clumps from forming in your beautifully smooth sauce.
03 -
- Pat the chicken completely dry before marinating so the cornstarch can form a proper seal instead of sliding off.
- Toast the chili paste in the oil for about ten seconds before adding the aromatics to bloom its flavor and deepen the heat throughout the dish.