Spicy Hunan Chicken Stir-Fry (Printer-Friendly)
Spicy Chinese stir-fry with tender chicken, crisp vegetables, and a bold garlicky chili sauce.
# What You'll Need:
→ Chicken
01 - 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
→ Vegetables
05 - 1 red bell pepper, sliced
06 - 1 green bell pepper, sliced
07 - 3.5 oz broccoli florets
08 - 3.5 oz snow peas
09 - 1 carrot, sliced thinly
10 - 2 spring onions, chopped
11 - 2 cloves garlic, minced
12 - 1 tsp fresh ginger, minced
→ Sauce
13 - 2 tbsp soy sauce
14 - 1 tbsp oyster sauce
15 - 1 tbsp rice vinegar
16 - 1 tsp sugar
17 - 2 tsp chili paste or chili garlic sauce (adjust to taste)
18 - 2 tbsp chicken stock or water
19 - 1 tsp cornstarch dissolved in 1 tbsp water
→ Cooking
20 - 2–3 tbsp vegetable oil
# How to Make It:
01 - In a bowl, combine the sliced chicken with soy sauce, Shaoxing wine, and cornstarch. Toss to coat evenly and let marinate for 10 minutes.
02 - In a separate bowl, whisk together soy sauce, oyster sauce, rice vinegar, sugar, chili paste, and chicken stock. Keep the cornstarch slurry aside for later. Set the sauce mixture aside.
03 - Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat. Add the marinated chicken in a single layer and stir-fry until just cooked through, about 3 to 4 minutes. Remove the chicken from the wok and set aside on a plate.
04 - Add another tablespoon of oil to the wok. Add the minced garlic, ginger, and spring onions. Stir-fry until fragrant, about 30 seconds, taking care not to burn the garlic.
05 - Add the red and green bell peppers, broccoli florets, snow peas, and sliced carrot to the wok. Stir-fry over high heat for 2 to 3 minutes until the vegetables are just tender but still retain their crispness.
06 - Return the cooked chicken to the wok and pour in the prepared sauce. Toss everything together to combine. Add the cornstarch slurry and stir-fry for 1 to 2 minutes until the sauce thickens and evenly coats the chicken and vegetables.
07 - Transfer to a serving dish and serve immediately with steamed jasmine rice or brown rice.
# Expert Advice:
01 -
- The sauce achieves that perfect balance of spicy, savory, and slightly sweet that makes you want to spoon it over everything
- Once you master the high-heat technique, this comes together faster than ordering takeout
02 -
- Crowding the wok drops the temperature and steams the meat instead of searing it, so work in batches if necessary
- Have every single ingredient measured and prepped before you turn on the stove because stir-frying waits for no one
03 -
- Preheat your wok for at least 2 minutes over high heat before adding any oil
- Cut your chicken while it is slightly frozen for easier, more uniform slicing