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Best Hunan Chicken Recipe for Dinner

Hunan chicken is a beloved staple of Chinese take-out cuisine, celebrated for its bold yet balanced flavors. This home-cooked rendition features tender slices of chicken breast paired with crisp, colorful vegetables, all enveloped in a robust Hunan sauce that blends savory, sweet, and spicy notes. With only one pan and approximately 30 minutes of preparation and cooking time, it is a convenient option for creating a vibrant and satisfying dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 31 minutes
Course: Main Course
Cuisine: American
Ingredients Method

Ingredients
  

  • For the Stir-Fry
  • Boneless skinless chicken breast – thinly sliced to ensure quick and even cooking.
  • Cornstarch – lightly coats the chicken to create a delicate crispness when stir-fried.
  • Salt – enhances the chicken’s natural flavor.
  • Ground black pepper – imparts a subtle heat and depth of taste.
  • Vegetable oil – ideal for searing both the chicken and vegetables.
  • Red bell pepper – thinly sliced to contribute sweetness and crunch.
  • Broccoli florets – add freshness texture, and vibrant color to the dish.
  • For the Hunan Sauce
  • Vegetable broth – serves as the base enriching the sauce with a savory foundation.
  • Shaoxing wine – lends a distinctive depth and aroma.
  • Soy sauce – provides a rich umami profile.
  • Chili paste – introduces a notable spicy kick.
  • Minced garlic – infuses the sauce with bold aromatic flavor.
  • Grated ginger – adds a warm fragrant undertone.
  • Honey – balances the spiciness with gentle sweetness.
  • Cornstarch – ensures the sauce achieves a smooth thick consistency.

Method
 

  1. Place the sliced chicken breast into a bowl or resealable plastic bag. Add cornstarch, salt, and pepper, tossing or shaking until each piece is evenly coated.
  2. Heat the vegetable oil in a large wok or skillet over medium-high heat. Add the chicken and cook, stirring frequently, until lightly browned on all sides. Remove the chicken from the pan and set aside, allowing it to finish cooking later with the vegetables.
  3. In the same pan, add the red bell pepper and broccoli florets. If necessary, drizzle in a little more oil. Stir-fry for 3–5 minutes, or until the vegetables are tender-crisp.
  4. In a separate bowl, combine the vegetable broth, Shaoxing wine, soy sauce, chili paste, garlic, ginger, honey, and cornstarch. Whisk until the mixture is smooth and fully blended.
  5. Return the chicken to the pan with the vegetables. Pour in the prepared sauce, stirring continuously until it thickens and the chicken is cooked through.
  6. Remove from heat. Garnish with sesame seeds or finely sliced green onions, if desired. Serve promptly with steamed rice, noodles, or enjoy as a stand-alone dish.