Hunan Chicken
Tender seared chicken and crisp vegetables tossed in a savory, tangy chili garlic sauce that clings to every bite. Ready in 35 minutes for an easy weeknight dinner.
Equipment
- Large pan or skillet
- Resealable Plastic Bag
- Small mixing bowl
- Whisk
Ingredients
- 2 tablespoons vegetable oil
- 1 pound boneless skinless chicken breasts thinly sliced
- 1/4 cup + 2 teaspoons cornstarch divided use
- salt and pepper to taste
- 1 cup broccoli florets
- 1/2 cup celery thinly sliced
- 1 red bell pepper cored, seeded and diced
- 1 cup canned baby corn drained and halved
- 1 1/2 teaspoons minced garlic
- 1/2 cup chicken broth
- 2 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 2 teaspoons rice vinegar
- 1 teaspoon honey
- 2 teaspoons chili paste such as sambal oelek
Instructions
- Add the chicken and 1/4 cup cornstarch to a resealable plastic bag, then seal and shake until the slices are evenly coated. The chicken should look lightly dusted with no obvious dry pockets of starch.
- Set a large pan over high heat and warm the vegetable oil. The oil should look fluid and shimmer across the surface before the chicken goes in.
- Arrange the chicken in a single layer and season it with salt and pepper. Leave the slices undisturbed at first so their undersides can develop color instead of releasing moisture.
- Sear the chicken for 3-4 minutes per side until browned, cooking in batches when needed. Look for golden edges and opaque centers; cook the chicken to a minimum internal temperature of 165°F.
- Transfer the browned chicken to a paper towel-lined plate. The plate will catch excess surface oil while the vegetables cook.
- Add the broccoli, celery, and bell pepper to the pan, season with salt and pepper, and stir-fry for 4-5 minutes before adding the baby corn. The vegetables should turn brighter and soften slightly while keeping a crisp bite.
- Stir in the minced garlic and cook for 30 seconds, then return the chicken to the pan. The garlic should smell fragrant and look just translucent, not dark brown.
- Whisk the chicken broth, soy sauce, oyster sauce, rice vinegar, honey, chili paste, and 2 teaspoons cornstarch in a small bowl. Scrape the bottom of the bowl with the whisk to make sure the cornstarch is fully suspended.
- Pour the sauce into the pan and simmer for 1-2 minutes, tossing everything until coated. Serve when the sauce bubbles into a glossy glaze that clings to the chicken and vegetables.
Notes
Slicing tip: Place chicken in the freezer for 20 minutes before cutting to easily slice thin, uniform pieces across the grain.
Cooking tip: Cook the chicken in uncrowded batches and leave undisturbed for the first 90 seconds to build color and avoid steaming.
Storage: Store cooled leftovers in an airtight container in the refrigerator for up to 4 days.
Reheating: Warm leftovers in a hot skillet with a splash of broth or water to loosen the sauce without softening the vegetables.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.