This Hunan Chicken recipe is the perfect homemade alternative to takeout! Hot, sour, and spicy, this Chinese chicken is the perfect 30 minute meal!
What’s in this Hunan Chicken Recipe?
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!
- Chicken Broth: Forms the base of the sauce.
- Oyster Sauce: Adds a salty and sweet flavor with a hint of caramel.
- Soy Sauce: Adds a salty, umami flavor.
- Chili Paste: Makes this dish spicy!
- Honey: Adds a touch of sweetness.
- Cornstarch: Helps the chicken pieces brown and helps to thicken the sauce.
- Salt + Pepper: Enhance the natural flavor of the chicken.
- Chicken: I used boneless, skinless chicken breasts, but you could also use thighs.
- Vegetable Oil: Helps the chicken cook without burning, and
- Sesame Oil: Helps the veggies cook without burning and adds a nutty flavor.
- Vegetables: A combination of onion, garlic, broccoli, carrot, and bell pepper adds freshness, vitamins, and minerals!
Pro Tip: Cut the chicken into similar-sized pieces so that they cook evenly.
Variations on Hunan Style Chicken
This spicy chicken dish is delicious as is, but you can make it spicier (or less spicy) by adjusting the amount of chili paste. For a pop of freshness, try adding some orange zest and juice to the sauce.
I love to add cashews or toasted sesame seeds to this dish for a bit of extra crunch!
Hunan chicken is a delicious stir-fry dish from the Hunan province of China that incorporates hot and sour flavors.
The main difference is the level of spice. Hunan chicken tends to be spicier and tangier than Szechuan chicken, and it usually incorporates more vegetables.
It is both sweet and spicy!
This recipe is a bit more tame than what you would get in Hunan; however, you can adjust the spice level to suit your individual tastes.
How to Store and Reheat
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 days. Reheat leftovers gently in a skillet.
How to Freeze
Freeze Hunan chicken in an airtight container or Ziplock bag for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
I like to serve this stir-fried chicken on top of a bed of white rice. Nice and simple! It’s also great with noodles if you prefer those. This already has vegetables in it, but you can serve it up with some steamed broccoli or beans for some extra goodness if you like.
Hunan Chicken
Ingredients
For the Hunan Sauce
- ½ cup low-sodium chicken broth
- 3 tablespoons oyster sauce
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons red chili paste or chili garlic sauce
- 1½ tablespoons honey
- 2 teaspoons cornstarch
For the Chicken
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 2 tablespoons cornstarch
- 20 ounces boneless, skinless chicken breasts cut into bite-sized pieces
- 2 tablespoons vegetable oil
For the Vegetables
- 1 teaspoon sesame oil
- ¼ cup minced onion
- 2 cloves garlic minced
- 2 cups broccoli florets
- 1 carrot sliced
- 1 bell pepper any color, sliced
Instructions
For the Hunan Sauce
- Whisk all the sauce ingredients together in a bowl.½ cup low-sodium chicken broth, 3 tablespoons oyster sauce, 2 tablespoons low-sodium soy sauce, 2 tablespoons red chili paste, 1½ tablespoons honey, 2 teaspoons cornstarch
For the Chicken
- Add the salt, pepper, and cornstarch to a bowl and whisk to combine. Toss the chicken pieces in the corn starch mixture.½ teaspoon kosher salt, ¼ teaspoon ground black pepper, 2 tablespoons cornstarch, 20 ounces boneless, skinless chicken breasts
- Heat the vegetable oil in a large skillet over medium heat.2 tablespoons vegetable oil
- 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.
For 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.1 teaspoon sesame oil, ¼ cup minced onion
- Stir in the garlic and cook for a minute until fragrant.2 cloves garlic
- Add in the broccoli, carrot, and bell pepper and cook for 4-5 minutes.2 cups broccoli florets, 1 carrot, 1 bell pepper
For Assembly
- 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!