Spicy Hunan Chicken Stir-Fry (Printable Version)
Sliced chicken wok-tossed with crisp vegetables in a fiery, savory Hunan sauce packed with bold aromatics.
# 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
05 - 1/2 teaspoon sesame oil
→ Vegetables & Aromatics
06 - 1 cup broccoli florets
07 - 1 red bell pepper, sliced
08 - 1 green bell pepper, sliced
09 - 1 cup carrot, thinly sliced
10 - 8 baby corn, halved
11 - 2 cloves garlic, minced
12 - 1-inch piece fresh ginger, minced
13 - 2 spring onions, sliced
→ Hunan Sauce
14 - 2 tablespoons soy sauce
15 - 1 tablespoon oyster sauce
16 - 1 tablespoon chili bean paste (Doubanjiang)
17 - 1 tablespoon rice vinegar
18 - 1 tablespoon hoisin sauce
19 - 1 teaspoon sugar
20 - 2 tablespoons water
→ For Stir-Frying
21 - 2 tablespoons vegetable oil
# How To Make It:
01 - In a mixing bowl, combine the sliced chicken breast with soy sauce, Shaoxing wine, cornstarch, and sesame oil. Toss to coat evenly and let rest for 10–15 minutes.
02 - Whisk together soy sauce, oyster sauce, chili bean paste, rice vinegar, hoisin sauce, sugar, and water in a small bowl until smooth. 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 the remaining tablespoon of oil to the wok. Toss in the minced garlic and ginger, stirring for 15 seconds until fragrant. Add broccoli florets, both bell peppers, sliced carrot, and baby corn. Stir-fry for 3–5 minutes until the vegetables are crisp-tender.
05 - Return the cooked chicken to the wok. Pour in the prepared sauce and toss everything together, cooking for 2–3 minutes until the sauce thickens, coats all ingredients evenly, and develops a glossy finish.
06 - Stir in the sliced spring onions, adjust seasoning to taste, and serve immediately over steamed rice.
# Helpful Hints:
01 -
- The sauce clings to every piece of chicken and vegetable with a glossy, spicy savory coating that rivals any takeout order.
- It comes together faster than delivery and you control the heat level.
- The vegetable to protein ratio is perfect for a balanced meal without any extra planning.
02 -
- Do not skip the cornstarch in the marinade because it creates a protective layer that keeps the chicken tender during high heat cooking.
- Have every single ingredient prepped and measured before you turn on the stove because stir frying moves fast and there is no time to chop once you start.
03 -
- Pat the chicken completely dry with paper towels before marinating because excess moisture is the enemy of a good sear.
- Cook the chicken in two batches if your wok is small because overcrowding drops the temperature and everything boils instead of frying.