Hunan Chicken
Alright, let me set the scene first: It’s a rainy Tuesday, everyone’s a bit grumpy and I’m peering into the fridge wondering what’s for dinner (again). That’s usually when Hunan Chicken comes to the rescue. I started making this dish out of sheer desperation for something “takeout-ish” but, you know, slightly lighter and more homey—plus, my attempts at making General Tso’s have been a little hit or miss. One evening, years ago, I totally spaced and threw bok choy in instead of bell peppers. Turned out, my brother now claims that’s the only proper way. Go figure.
Why I Think You’ll Want to Make This
I make this whenever I’m craving Chinese food but don’t have the energy to deal with delivery fees (or chatty delivery drivers who try to eyeball my dog, Ruby). My family goes a bit bonkers for this; the spicy, garlicky sauce just hits different, especially if you mop it up with extra rice. Oh, and if you ever burnt the garlic—don’t feel bad, I’ve done it too! The aroma lingers for hours, but not in a good way.
What You’ll Need for Hunan Chicken
- 500g (about 1 lb) of boneless skinless chicken breast, thinly sliced (I sometimes sneak in thigh meat if it’s on sale)
- 2 tablespoons soy sauce – low sodium is fine. (My gran always insisted on Pearl River Bridge, but truthfully, I grab whatever’s closest)
- 1 tablespoon cornstarch—or potato starch works, in a pinch
- 3 tablespoons vegetable oil (peanut oil if you’re feeling fancy)
- 2 cloves garlic, minced (okay, I use three, but you do you)
- 1 tablespoon fresh ginger, minced (jarred ginger works if you’re pressed for time)
- 1 red bell pepper, thinly sliced (sometimes I toss in yellow if that’s all I have; it’s pretty, at least)
- 1 small zucchini, cut into thin half moons (I’ve used broccoli florets in emergencies)
- 100g (a hefty handful) of snow peas, strings removed
- 2 scallions, chopped
- 1-2 dried red chiles, torn up (optional, but my uncle says it’s wimpy without them)
- 2 tablespoons oyster sauce (or hoisin sauce at a stretch, but the flavor’s not quite the same)
- 1 tablespoon Shaoxing wine (honestly, I’ve swapped in dry sherry and lived to tell the tale)
- 1 tablespoon rice vinegar
- 2 teaspoons sugar (brown or white, but brown gives a tiny bit of depth)
- 60ml (about 1/4 cup) chicken stock or water (don’t fret if you use bouillon, I do it too)
- a good grind of black pepper (or white if you’ve got it)
How I Throw It All Together (Directions)
- First things first: toss the sliced chicken with soy sauce and cornstarch in a bowl. Let it marinate while you chop everything else—about 10-15 minutes is fine. Sometimes I do this step at lunch if I remember, sometimes not. Chicken still tastes good.
- Heat 2 tablespoons oil in a large skillet or wok over medium-high heat. Add your chicken bits in a single layer. Let them sear until just golden on one side (about 2 minutes), then give ‘em a quick flip and cook till they look cooked through (1-2 minutes more). Scoop out to a plate and set aside. Don’t worry if they look a tad pale, they’ll get saucy later.
- Add another tablespoon oil to the pan. Toss in garlic, ginger, and dried chiles (if using). Stir till fragrant, but not burnt—this is where I usually lean in and sniff, hoping for glory not disaster (don’t get too close though, trust me).
- Add your bell peppers, zucchini, and snow peas. Stir-fry for 2-3 minutes; they should look bright but still have a bit of crunch. This part is quick, and yes, it might look a bit too green—ignore it, it sorts itself out.
- Pour in the Shaoxing wine (or sherry) and give everything a good stir. It’ll sizzle, which makes you feel cheffy for a sec.
- Return the chicken and any juices to the pan. Next, add oyster sauce, rice vinegar, sugar and chicken stock. Stir well so everything gets a lovely coat of sauce.
- Cook for another 2-3 minutes, until everything’s glossy and the veggies are as soft or crisp as you like. Add black pepper and scallions right at the end, give one more toss.
- This is when I sneak a taste—if it needs salt, a splash more soy; too sharp, a pinch more sugar. Serve hot, over steamed rice, and enjoy the applause.
Some Notes From My Kitchen
- I once tried using frozen bell peppers to save time. They got a little mushy—a no from me, but if you don’t care, go wild.
- Don’t swap oyster for hoisin unless you have to; the flavor goes a bit sweet, and not in a fun way.
- Marinade timing isn’t life or death. 10 minutes, 2 hours, it works both ways (though overnight is probably too much; turns a tad rubbery, speaking from one weird experience).
Variations—Stuff I’ve Experimented With
- Bok choy instead of zucchini is honestly great; broccoli is a close second.
- Made it with tofu once for my cousin; had to double the sauce, but not bad, just a little squishier than I like.
- Beef instead of chicken? Okay, but slice super thin, otherwise it’s like chewing a shoe.
- One time I threw chilies in whole—didn’t chop them. Regretted it. Didn’t get much heat, just weird big bites of chile. Don’t repeat my mistake!
You Don’t Need a Fancy Wok (Equipment)
Yes, a good wok is brilliant, but a big skillet or even grandma’s cast-iron pan works well. I did this in a not-so-nonstick pan once. Bit of a scrape-fest, but still tasty.
Storing Leftovers
If, and that’s a big if, you’ve got leftovers: stick them in an airtight tub in the fridge, eat within two days. The thing is, in my house this stuff rarely survives the night (someone’s always having “just a bite” at midnight).
How I Like to Serve Hunan Chicken
Pile it high on steamed jasmine rice, maybe with a sprinkle of sesame seeds (the kids think it’s “fancy” that way). Sometimes I’ll serve cucumber salad or just plain edamame on the side if I’m feeling virtuous. Not gonna lie, leftover sauce over noodles the next day is chef’s kiss—I think it’s even tastier after a night in the fridge.
A Few Things I’ve Learned (Pro Tips)
- Never add garlic to truly hot oil; it burns so quick and then, well, everything smells like regret.
- I used to rush the veggie stir-fry—trying to do it all at once—and ended up with unevenly cooked bits. Actually, best to go in stages; it’s less chaotic.
- Don’t crowd the pan with chicken. If it doesn’t fit in one layer, do it in batches. Trust me, I once tried cramming it all in and it steamed instead of going golden. Not the mood I was aiming for!
FAQs—Real Questions I Get (Or Imagine)
- Is Hunan Chicken super spicy?
It’s got a kick, especially with dried chiles, but you can leave those out if you’re not in the mood to sweat. My nephew still claims it’s “too zippy” but he thinks ketchup is spicy, so there’s that. - Can I double this recipe?
Definitely! Just use a bigger pan and don’t overcrowd—do the chicken in batches. Otherwise, it turns into, like, a weird chicken stew (ask me how I know). - What if I don’t have Shaoxing wine?
Dry sherry works fine; some folks even use apple juice. Actually, I tried skipping it entirely once, and while it loses a little depth, it’s still edible—just a bit basic. - How do you keep chicken tender?
The cornstarch marinade does the trick; thin slices help, and not overcooking. If you’re distracted and let it simmer too long, well, maybe keep some extra sauce handy! - Can I freeze this?
Technically yes, but veggies lose their crunch and it’s, um, less appealing. I only do it if I have a mountain left over, which has never once happened, come to think of it…
Anyway, tell me if you tweak it or stumble upon an even better veggie combo! Hope you enjoy it as much as my family does (midnight snackers included).
Ingredients
- 500g (about 1 lb) of boneless skinless chicken breast, thinly sliced (I sometimes sneak in thigh meat if it’s on sale)
- 2 tablespoons soy sauce – low sodium is fine. (My gran always insisted on Pearl River Bridge, but truthfully, I grab whatever’s closest)
- 1 tablespoon cornstarch—or potato starch works, in a pinch
- 3 tablespoons vegetable oil (peanut oil if you’re feeling fancy)
- 2 cloves garlic, minced (okay, I use three, but you do you)
- 1 tablespoon fresh ginger, minced (jarred ginger works if you’re pressed for time)
- 1 red bell pepper, thinly sliced (sometimes I toss in yellow if that’s all I have; it’s pretty, at least)
- 1 small zucchini, cut into thin half moons (I’ve used broccoli florets in emergencies)
- 100g (a hefty handful) of snow peas, strings removed
- 2 scallions, chopped
- 1-2 dried red chiles, torn up (optional, but my uncle says it’s wimpy without them)
- 2 tablespoons oyster sauce (or hoisin sauce at a stretch, but the flavor’s not quite the same)
- 1 tablespoon Shaoxing wine (honestly, I’ve swapped in dry sherry and lived to tell the tale)
- 1 tablespoon rice vinegar
- 2 teaspoons sugar (brown or white, but brown gives a tiny bit of depth)
- 60ml (about 1/4 cup) chicken stock or water (don’t fret if you use bouillon, I do it too)
- a good grind of black pepper (or white if you’ve got it)
Instructions
-
1First things first: toss the sliced chicken with soy sauce and cornstarch in a bowl. Let it marinate while you chop everything else—about 10-15 minutes is fine. Sometimes I do this step at lunch if I remember, sometimes not. Chicken still tastes good.
-
2Heat 2 tablespoons oil in a large skillet or wok over medium-high heat. Add your chicken bits in a single layer. Let them sear until just golden on one side (about 2 minutes), then give ‘em a quick flip and cook till they look cooked through (1-2 minutes more). Scoop out to a plate and set aside. Don’t worry if they look a tad pale, they’ll get saucy later.
-
3Add another tablespoon oil to the pan. Toss in garlic, ginger, and dried chiles (if using). Stir till fragrant, but not burnt—this is where I usually lean in and sniff, hoping for glory not disaster (don’t get too close though, trust me).
-
4Add your bell peppers, zucchini, and snow peas. Stir-fry for 2-3 minutes; they should look bright but still have a bit of crunch. This part is quick, and yes, it might look a bit too green—ignore it, it sorts itself out.
-
5Pour in the Shaoxing wine (or sherry) and give everything a good stir. It’ll sizzle, which makes you feel cheffy for a sec.
-
6Return the chicken and any juices to the pan. Next, add oyster sauce, rice vinegar, sugar and chicken stock. Stir well so everything gets a lovely coat of sauce.
-
7Cook for another 2-3 minutes, until everything’s glossy and the veggies are as soft or crisp as you like. Add black pepper and scallions right at the end, give one more toss.
-
8This is when I sneak a taste—if it needs salt, a splash more soy; too sharp, a pinch more sugar. Serve hot, over steamed rice, and enjoy the applause.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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