Easy Hunan Chicken Recipe
I love making Asian dishes at home, especially all my Chinese restaurant favorites like Kung Pao Chicken, Easy Beef and Broccoli Stir Fry or Chinese Lemon Chicken. The great thing about Asian dishes is that they’re incredibly easy to make, the hardest part is assembling all your ingredients. Once you do that, the cooking takes no time at all.
What Is Hunan Chicken?
This spicy dish hailing from the Hunan province of China is traditionally loaded up with chilies and tossed in a tangy sauce. I’ve toned down the spiciness a bit for my own version, but it still packs some heat! You can always add more or less spice as you see fit. What an easy recipe this was! The hardest part is chopping all the vegetables up. You can chop them up small, big, use completely different mix-ins; it’s up to you. While my recipe includes my own stir fry favorites, I have a list for you below with other veggies you can include to customize your own Hunan chicken.
Chicken – Skinless and boneless chicken breasts or chicken thighs. Feel free to sub the chicken with beef, pork or shrimp. Cornstarch – You’ll need cornstarch for both coating the chicken and thickening the sauce. This is a must pantry ingredient, as it’s used a lot in Asian cooking. Pepper – Freshly ground pepper is always best! Sesame oil – Try to find toasted sesame oil. You’ll thank me! If you don’t have any, you can sub it with some vegetable oil. Vegetables – Carrot, celery, bell pepper, broccoli and onion. Chilies – I used whole dried red chili peppers. You can use fresh red chilies if you’re brave, but trust me, huge difference. Garlic and ginger – Fresh or from a jar. You can even use garlic ginger paste. Peanuts – Plain, toasted, salted; up to you! They’re great to add a little crunch, so you can skip them if you don’t have them. You can sub peanuts with other nuts, such as cashews. Soy sauce – I always opt for low sodium soy sauce. Chicken broth – Veggie broth can be used instead. Try and find the low sodium or no sodium added kind. Asian dishes tend to have quite a bit of sodium so it’s best to reduce it wherever possible. Honey – Or brown sugar to add a bit of sweetness and balance out the flavor. Oyster Sauce – Yep, it’s actually made from oysters, to be precise it’s a mixture of caramelized oyster juice. Again a great pantry ingredient. Rice vinegar – Same as rice wine vinegar. Sub with regular white vinegar or apple cider vinegar. Chili garlic sauce – Also known as sambal oelek. You can substitute with any hot sauce you like best but this ingredient is a favorite of mine and I add it to a whole bunch of recipes, including chicken noodle soup!
What Other Vegetables Can I Add To My Hunan Chicken?
This savory stir fry can by loaded up with any of your favorite veggies. Need some inspiration? Here are some ideas:
Snow peas Mushrooms Baby corn Zucchini Water chestnuts Green onions Cabbage Bean Sprouts
How To Serve Hunan Chicken
I served this dish over some simple jasmine rice. Do you prefer noodles? Cook up any of your favorite Asian style noodles. You can also toss the rice or noodles directly into the skillet with that saucy stir fry. Looking for some fun sides to serve up with your Hunan chicken? Try these:
How To Store Leftovers
Transfer leftovers to an airtight container and store for 3-4 days in the fridge. You can reheat in the microwave, or you can use a skillet over medium heat. If you find the sauce is drying out a bit using a skillet, add a splash of water or broth to bring it back to life. You can also store your Hunan chicken in the freezer. This makes for a great, easy freezer meal for busy weeknights! It will last 2-3 months. Reheat either using the microwave, or let it thaw overnight in the fridge and reheat in a skillet.
More Asian Dishes You’ll Love
Orange Chicken Mongolian Beef Easy Beef and Broccoli Stir Fry Kung Pao Chicken Instant Pot General Tso’s Chicken Meatball Banh Mi Bowls Bulgogi Pork Air Fryer Lemon Chicken Chicken Mushroom Stir Fry
