20ouncesboneless, skinless chicken breastscut into bite-sized pieces
2tablespoonsvegetable oil
For the Vegetables:
1teaspoonsesame oil
¼cupminced onion
2clovesgarlicminced
2cupsbroccoli florets
1carrotsliced
1bell pepperany color, sliced
Instructions
For the Hunan Sauce:
Whisk all the sauce ingredients together in a bowl. Set aside.
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.
Video
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.
Storage: Store hunan chicken in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.