Description
Hunan Chicken is a flavorful Chinese stir-fry dish featuring tender chicken thighs, crisp broccoli, and vibrant bell peppers tossed in a spicy, savory sauce with a hint of sweetness. Perfect for a quick and satisfying weeknight meal, this recipe combines aromatic garlic and green onions with a luscious sauce made from soy, oyster sauce, and gochujang chili paste for an authentic Hunan-style experience.
Ingredients
Scale
Chicken
- 1 pound boneless skinless chicken thighs, cut into bite-sized pieces
- 3 Tablespoons cornstarch (divided)
Vegetables
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 3 cloves garlic, minced
- 3 green onions, sliced (plus extra for garnish)
Sauce
- 1/2 cup chicken broth
- 3 Tablespoons soy sauce
- 2 Tablespoons brown sugar
- 1 Tablespoon oyster sauce
- 1 Tablespoon rice wine vinegar
- 1 teaspoon gochujang
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Other
- 2 Tablespoons vegetable oil
Instructions
- Coat the Chicken: Toss the chicken pieces with 2 tablespoons of cornstarch until evenly coated. Set aside to allow the coating to adhere.
- Prepare the Sauce: In a small bowl, whisk together the chicken broth, soy sauce, brown sugar, oyster sauce, rice wine vinegar, gochujang, salt, black pepper, and 1 tablespoon of cornstarch. This mixture will thicken the sauce during cooking.
- Cook the Chicken: Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken and cook for 6-8 minutes, flipping halfway through, until golden brown and cooked through. Remove the cooked chicken from the skillet and set aside.
- Stir-fry the Vegetables: In the same skillet, add the minced garlic, broccoli florets, and sliced red and green bell peppers. Stir-fry for 3-4 minutes until the vegetables are just tender but still crisp.
- Add Green Onions and Sauce: Add the sliced green onions to the skillet, followed by the prepared sauce. Stir well, allowing the sauce to thicken and coat the vegetables evenly.
- Combine Chicken and Garnish: Return the cooked chicken to the skillet and toss everything to combine and heat through. Garnish with additional green onions before serving.
Notes
- For extra heat, increase the amount of gochujang or add red pepper flakes to taste.
- Use chicken breast if preferred, but adjust cooking time to prevent drying out.
- This recipe can be served over steamed rice or noodles for a complete meal.
- Make sure not to overcook the vegetables; they should be tender-crisp for the best texture.
