This Hunan chicken recipe is the perfect homemade alternative to takeout! Hot, sour and spicy, this Chinese chicken is the perfect 30 minute meal!
Easy Hunan Chicken
When you’re craving Chinese but don’t want to order out, this homemade Hunan chicken recipe has got your back!
So simple and easy to make, this stir fried chicken recipe is loaded with flavor and lots of bright and colorful veggies. Tossed in a sweet and spicy sauce, I promise you, you will make this recipe more than once!
For more Asian inspired chicken recipes, be sure to check out my Chinese Chicken Salad and Teriyaki Chicken Thighs.
Why you will love this Hanan chicken recipe!
- Quick: Ready to serve in 30 minutes, this is the perfect recipe to make after a long day!
- One pot: All cooked in one skillet on the stovetop, the clean up is a breeze!
- Delicious! If you love spicy Chinese food, you will love this! It’s as good as any takeout and healthier too!
How to make Hunan chicken
Be sure to see the recipe card below for full ingredients & instructions!
- Whisk together the ingredients for the sauce.
- Coat the chicken pieces in the cornstarch mixture.
- Shallow fry the chicken until golden brown and set to one side.
- Saute the onion and stir in the garlic.
- Add in the rest of the vegetables and cook for a few minutes.
- Add the chicken back to the pan and stir in the sauce.
Can you make it ahead of time?
This dish is best served as soon as it’s made so that the chicken coating is crispy. If you do have leftovers they can be stored, covered in the fridge, for 3 to 4 days. Reheat leftovers gently in a skillet.
What’s the best cut of chicken to use?
I made this Hunan chicken with skinless and boneless chicken breasts that are cut into bitesized pieces before being dredged. If you like, you can use chicken thighs instead.
What do you serve it with?
I like to serve this stir fried chicken with on top of rice. Nice and simple! It’s also great with noodles if you prefer those. This already have vegetables in it, but you can serve it up with some steamed broccoli or beans for some extra goodness if you like.
Recipe Tips and Notes
- Cut the chicken into similar sized pieces so that they cook evenly.
- Don’t overcrowd the skillet when you are frying the chicken. Fry it in a couple of batches if you don’t have a large skillet.
- Don’t overcook the vegetables. They should still have some crunch to them.
- If you are sensitive to heat, you can decrease the amount of chili paste used.
More Asian Inspired Chicken Recipes!
If you’ve made this recipe, please be sure to let us know by leaving a star rating or a comment below. Enjoy!
Hunan Chicken
Ingredients
For the Hunan sauce:
- 1/2 cup chicken broth
- 3 tablespoons oyster sauce
- 2 tablespoons soy sauce
- 2 tablespoons red chili paste or chili garlic sauce
- 1 1/2 tablespoons honey
- 2 teaspoons corn starch
For the Chicken
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons corn starch
- 20 ounces boneless skinless chicken breast cut into bite size pieces
- 2 tablespoons vegetable oil
For the Vegetables:
- 1 teaspoon sesame oil
- 1/4 cup minced onion
- 2 cloves garlic minced
- 2 cups chopped broccoli
- 1 large carrot sliced
- 1 bell pepper sliced
Instructions
Make the sauce:
- Whisk all the sauce ingredients together in a bowl.
Prepare the chicken:
- Add the salt, pepper, and corn starch to a bowl and whisk to combine. Toss the chicken pieces in the corn starch mixture.
- Heat the vegetable oil in a large skillet over medium heat.
- Add the chicken to the skillet and cook for about 3 minutes per side until browned. You may need to do this in 2 batches. Remove the chicken from the pan and set aside.
Cook the vegetables:
- Heat the sesame oil in the same pan used for the chicken. Once heated, add in the onion and cook for a couple minutes until softened.
- Stir in the garlic and cook for a minute until fragrant.
- Add in the broccoli, carrot, and bell pepper and cook for 4-5 minutes.
Bring it all together:
- Add the chicken back to the pan and stir in the sauce. Simmer for a couple minutes until the sauce has thickened. Give everything a good stir to coat in the sauce.
Notes
- Cut the chicken into similar sized pieces so that they cook evenly.
- Don’t overcrowd the skillet when you are frying the chicken. Fry it in a couple of batches if you don’t have a large skillet.
- Don’t overcook the vegetables. They should still have some crunch to them.
- If you are sensitive to heat, you can decrease the amount of chili paste used.
Lola says
Reduced the chill by half. Loved it. Served on rice noodles.
Becky Hardin says
Thanks for sharing, Lola!
Robert Kingsbury says
This recipe worked out great.
Becky Hardin says
Thanks, Robert!