Spicy Hunan Chicken Stir-Fry (Print Version)
Juicy chicken wok-tossed with crisp vegetables in a fiery, savory Hunan sauce with bold chili flavor.
# What You'll Need:
→ Chicken
01 - 1.1 lb boneless, skinless chicken breast, thinly sliced
→ Marinade
02 - 1 tbsp soy sauce
03 - 1 tbsp Shaoxing wine (or dry sherry)
04 - 1 tsp cornstarch
05 - 1/2 tsp sesame oil
→ Vegetables
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
→ Sauce
14 - 2 tbsp soy sauce
15 - 1 tbsp oyster sauce
16 - 1 tbsp chili bean paste (Doubanjiang)
17 - 1 tbsp rice vinegar
18 - 1 tbsp hoisin sauce
19 - 1 tsp sugar
20 - 2 tbsp water
→ For Stir-Frying
21 - 2 tbsp 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 thoroughly to coat evenly and let rest for 10–15 minutes.
02 - Whisk together the 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 tbsp 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 just cooked through. Transfer to a plate and set aside.
04 - Add the remaining 1 tbsp of oil to the wok. Toss in the minced garlic and ginger, stirring for 15 seconds until fragrant. Add the broccoli florets, sliced bell peppers, carrot, and halved 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 over high heat 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 alongside steamed rice.
# Expert Advice:
01 -
- The sauce hits every note, spicy, savory, tangy, and just barely sweet, making it impossible to stop eating.
- It comes together in about half an hour, which means takeout is officially on notice.
02 -
- Overcrowding the wok will steam the chicken instead of searing it, so cook in two batches if your pan is small.
- Have every ingredient chopped and measured before you turn on the stove because this moves fast once the heat is on.
03 -
- Pat the chicken completely dry before marinating because excess moisture prevents a good sear.
- Heat the wok until a drop of water evaporates within a second before adding oil, this is the key to wok hei.