Spicy Hunan Chicken Stir-Fry (Printer-friendly)
Spicy Chinese stir-fry with tender chicken, crisp vegetables, and bold chili sauce ready in 35 minutes.
# What You’ll Need:
→ Meat
01 - 1.1 lbs boneless, skinless chicken breast, thinly sliced
→ Marinade
02 - 1 tablespoon soy sauce
03 - 1 tablespoon Shaoxing wine or dry sherry
04 - 1 teaspoon cornstarch
→ Vegetables
05 - 1 red bell pepper, sliced
06 - 1 green bell pepper, sliced
07 - 1 cup broccoli florets
08 - 1 carrot, sliced thin
09 - 3.5 oz snow peas
10 - 3 scallions, sliced
11 - 3 cloves garlic, minced
12 - 1 tablespoon fresh ginger, minced
→ Sauce
13 - 2 tablespoons soy sauce
14 - 1 tablespoon oyster sauce
15 - 1 tablespoon black bean sauce
16 - 2 teaspoons chili paste or chili garlic sauce, adjust to taste
17 - 1 teaspoon sugar
18 - 1/2 cup chicken broth
19 - 1 teaspoon cornstarch
→ For Stir-Frying
20 - 2 tablespoons vegetable oil
21 - 6 to 8 dried red chilies, or to taste
# How to Make It:
01 - In a bowl, combine the sliced chicken with soy sauce, Shaoxing wine, and cornstarch. Mix well and let marinate for 10 minutes.
02 - In a separate bowl, whisk together all the sauce ingredients until smooth and set aside.
03 - Heat 1 tablespoon of oil in a large wok or skillet over high heat. Add the marinated chicken and stir-fry until just cooked through, about 3 to 4 minutes. Transfer the chicken to a plate.
04 - Add the remaining 1 tablespoon of oil to the wok. Add the dried red chilies, garlic, and ginger, and stir-fry for 30 seconds until fragrant.
05 - Add the bell peppers, broccoli, carrot, snow peas, and most of the scallions to the wok. Stir-fry for 2 to 3 minutes until the vegetables are crisp-tender.
06 - Return the chicken to the wok. Stir the sauce mixture, then pour it into the wok. Toss everything together and stir-fry until the sauce thickens and coats the chicken and vegetables evenly, about 2 to 3 minutes.
07 - Serve hot, garnished with the remaining scallions, over steamed jasmine or brown rice.
# Expert Tips:
01 -
- The sauce clings to every piece of chicken and vegetable like it was meant to be there, creating bite after bite of deeply satisfying flavor.
- It comes together faster than delivery and hits the table with a wow factor that makes everyone think you spent hours.
02 -
- Overcrowding the wok is the fastest way to end up with steamed chicken instead of seared chicken so cook in batches if needed.
- Prep every single ingredient before you turn on the stove because once stir frying starts it moves too fast for chopping.
03 -
- Let your wok sit over high heat for a full two minutes before adding oil because a properly heated wok is the difference between restaurant quality and soggy.
- Slice your chicken slightly frozen for paper thin even pieces that cook in flash.