Spicy Hunan Chicken Stir-Fry (Printable Version)
Spicy Chinese stir-fry with tender chicken, crisp vegetables, and a bold garlicky chili sauce.
# What You Need:
→ Chicken & Marinade
01 - 1.1 lb boneless, skinless chicken breast, thinly sliced
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 - 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 teaspoon fresh ginger, minced
→ Sauce
13 - 2 tablespoons soy sauce
14 - 1 tablespoon oyster sauce
15 - 1 tablespoon rice vinegar
16 - 1 teaspoon sugar
17 - 2 teaspoons chili paste or chili garlic sauce (adjust to taste)
18 - 2 tablespoons chicken stock or water
19 - 1 teaspoon cornstarch dissolved in 1 tablespoon water
→ Cooking
20 - 2–3 tablespoons vegetable oil
# How To Make It:
01 - In a mixing bowl, combine the sliced chicken breast with soy sauce, Shaoxing wine, and cornstarch. Toss until evenly coated and let marinate for 10 minutes.
02 - In a separate bowl, whisk together soy sauce, oyster sauce, rice vinegar, sugar, chili paste, and chicken stock. Keep the cornstarch slurry separate for later use. Set aside.
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 scallions. Stir-fry for about 30 seconds until fragrant, being careful not to burn the garlic.
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 tender-crisp and still retain their bright color.
06 - Return the cooked chicken to the wok. Pour in the prepared sauce and toss everything together. Drizzle in the cornstarch slurry and stir-fry for 1–2 minutes until the sauce thickens and glossy coats the chicken and vegetables evenly.
07 - Transfer to a serving platter and serve immediately alongside steamed jasmine rice or brown rice.
# Helpful Hints:
01 -
- The sauce clings to every piece of chicken and vegetable like it was made for them, and honestly it was.
- It hits every note you want from takeout but you control the heat, the salt, and the quality of every single ingredient.
- Crisp vegetables and tender chicken come together faster than delivery could ever arrive at your door.
02 -
- Do not walk away from the wok once the aromatics hit the oil because garlic burns in seconds and bitterness cannot be fixed.
- Having every ingredient chopped, measured, and arranged before you turn on the heat is not optional with stir frying, it is the whole game.
03 -
- Slice all vegetables before you even think about turning on the burner because a hot wok waits for no one.
- Let the chicken sear undisturbed for that first minute to develop real browning instead of steaming in its own juices.