Spicy Hunan Chicken Stir-Fry (Printable View)
Spicy Chinese stir-fry with tender chicken, crisp vegetables, and a bold garlicky chili sauce ready in 35 minutes.
# Ingredient List:
→ Protein
01 - 1.1 lb boneless, skinless chicken breast, thinly sliced
→ Marinade
02 - 1 tbsp soy sauce
03 - 1 tbsp Shaoxing wine (or dry sherry)
04 - 1 tsp cornstarch
→ Vegetables
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, sliced thinly
10 - 2 spring onions, chopped
11 - 2 cloves garlic, minced
12 - 1 tsp fresh ginger, minced
→ Sauce
13 - 2 tbsp soy sauce
14 - 1 tbsp oyster sauce
15 - 1 tbsp rice vinegar
16 - 1 tsp sugar
17 - 2 tsp chili paste or chili garlic sauce (adjust to taste)
18 - 2 tbsp chicken stock or water
19 - 1 tsp cornstarch dissolved in 1 tbsp water
→ Cooking
20 - 2–3 tbsp vegetable oil
# How to Prepare:
01 - In a mixing bowl, combine the sliced chicken breast with soy sauce, Shaoxing wine, and cornstarch. Toss until evenly coated and let rest for 10 minutes.
02 - In a separate bowl, whisk together the soy sauce, oyster sauce, rice vinegar, sugar, chili paste, and chicken stock. Set aside, keeping 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 3–4 minutes until golden and cooked through. Transfer to a plate and set aside.
04 - Add another tablespoon of oil to the wok. Toss in the minced garlic, ginger, and spring onions. Stir-fry for about 30 seconds until fragrant.
05 - Add the red and green bell peppers, broccoli florets, snow peas, and carrot to the wok. Stir-fry for 2–3 minutes until the vegetables are crisp-tender.
06 - Return the cooked chicken to the wok and pour in the prepared sauce. Toss everything together, then drizzle in the cornstarch slurry. Stir-fry for 1–2 minutes until the sauce thickens and glossy coats all ingredients.
07 - Transfer to a serving dish and serve immediately alongside steamed jasmine or brown rice.
# Expert Suggestions:
01 -
- The sauce hits every note: salty, tangy, sweet, and fiery all at once.
- It transforms basic chicken breast and whatever vegetables you have into something genuinely exciting.
02 -
- Do not walk away from the wok once the heat is on because everything moves in seconds, not minutes.
- Crowding the pan is the fastest way to end up with steamed chicken instead of stir fried chicken.
03 -
- Prep every single ingredient before you turn on the burner because once the cooking starts there is zero time to chop.
- A teaspoon of sesame oil drizzled at the very end adds a finishing touch that makes people ask what your secret is.