Hunan Chicken
A bold and spicy Hunan Chicken dish that bursts with vibrant flavors and comfort, perfect for busy weeknights.
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken thighs or breasts, sliced into thin strips Chicken thighs yield juicier results!
- 1 tablespoon vegetable oil (or your preferred cooking oil)
- 2 cloves garlic, minced For a fragrant base
- 1 inch piece ginger, grated Adds warmth and depth
- 2-3 tablespoons Hunan chili sauce Adjust based on your spice tolerance!
- 1 tablespoon soy sauce For that umami kick
- 1 tablespoon rice vinegar To balance the flavors
- 1 piece bell pepper, sliced Any color adds a beautiful touch
- 1 cup broccoli florets Feel free to swap for snap peas or zucchini!
- 2 teaspoons sesame seeds For garnishing
- Cooked rice, for serving The perfect canvas for all those vibrant flavors
Instructions
Preparation
- In a large bowl, combine chicken strips with soy sauce, rice vinegar, and Hunan chili sauce. Let it sit for 10-15 minutes while you prep the veggies.
- In a large skillet or wok, heat vegetable oil over medium-high heat. Add the minced garlic and grated ginger, sautéing until fragrant (about 30 seconds).
Cooking
- Add the marinated chicken to the skillet. Stir-fry for 5-7 minutes, or until the chicken is cooked through and golden brown.
- Toss in the sliced bell pepper and broccoli florets. Stir-fry for another 3-5 minutes until the veggies are tender yet crisp.
- Add any remaining marinade to the pan, stirring to coat everything evenly. Let it bubble for a minute to thicken slightly and deepen the flavors.
Serving
- Remove from heat, top with sesame seeds, and serve over a warm bed of rice.
Notes
Feel free to substitute chicken with tofu for a vegetarian-friendly option or add diced pineapple for a sweet and savory profile. Store leftovers in an airtight container in the refrigerator for up to three days.