Spicy Hunan Chicken Stir-Fry (Printable)
Fiery Chinese stir-fry with tender chicken and crisp vegetables in a bold chili sauce.
# What You'll Need:
→ Meat
01 - 1.1 lbs 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 - 1 cup broccoli florets
08 - 1 carrot, sliced thin
09 - 3.5 oz snow peas
10 - 3 scallions, sliced
11 - 3 cloves garlic, minced
12 - 1 tbsp fresh ginger, minced
→ Sauce
13 - 2 tbsp soy sauce
14 - 1 tbsp oyster sauce
15 - 1 tbsp black bean sauce
16 - 2 tsp chili paste or chili garlic sauce (adjust to taste)
17 - 1 tsp sugar
18 - 1/2 cup chicken broth
19 - 1 tsp cornstarch
→ For Stir-Frying
20 - 2 tbsp vegetable oil
21 - 6-8 dried red chilies (or to taste)
# Method:
01 - In a bowl, combine the sliced chicken with 1 tbsp soy sauce, Shaoxing wine, and 1 tsp cornstarch. Mix thoroughly and let marinate for 10 minutes.
02 - In a separate bowl, whisk together 2 tbsp soy sauce, oyster sauce, black bean sauce, chili paste, sugar, chicken broth, and 1 tsp cornstarch until smooth. Set aside.
03 - Heat 1 tbsp vegetable oil in a large wok or skillet over high heat. Add the marinated chicken in a single layer and stir-fry until just cooked through, about 3 to 4 minutes. Transfer to a plate and set aside.
04 - Add the remaining 1 tbsp oil to the wok. Toss in the dried red chilies, minced garlic, and ginger. Stir-fry for 30 seconds until fragrant.
05 - Add the red and green bell peppers, broccoli florets, sliced carrot, snow peas, and most of the scallions (reserve some for garnish). Stir-fry for 2 to 3 minutes until the vegetables are crisp-tender.
06 - Return the cooked chicken to the wok. Give the sauce a quick stir and pour it in. Toss everything together and stir-fry until the sauce coats all ingredients evenly and thickens, about 2 to 3 minutes.
07 - Serve immediately over steamed jasmine or brown rice, garnished with the reserved scallions.
# Expert Hints:
01 -
- The sauce hits every note: salty, sweet, savory, and a heat that builds without overwhelming.
- It comes together faster than delivery and tastes like you spent hours over a restaurant stove.
02 -
- Do not crowd the wok when searing the chicken because steam will build up and you will boil the meat instead of getting that golden caramelized exterior.
- Stir the sauce right before pouring it in because the cornstarch settles fast and you will end up with clumps instead of a smooth glaze.
03 -
- Prep every single ingredient before you turn on the stove because once the wok is hot there is no pausing to slice a carrot.
- Use the largest wok or skillet you own because overcrowding is the enemy of a proper stir fry.