Real Recipes From Real Home Cooks ®

hunan chicken

Recipe by
Francine Lizotte
Surrey South, BC

Packed with colorful vegetables along with chicken in a delicious sauce, this one-pot meal is sure to please your taste buds!

yield 4 servings
prep time 10 Min
cook time 12 Min
method Stove Top

Ingredients For hunan chicken

  • 3/4 c
    low-sodium chicken broth
  • 1/4 c
    low-sodium soy sauce
  • 2 Tbsp
    hoisin sauce
  • 3 Tbsp
    honey, or to taste
  • 1 1/2 Tbsp
    sambal oelek, or to taste
  • 1 Tbsp
    oyster sauce
  • 1 Tbsp
    seasoned rice vinegar
  • 1/2 Tbsp
    sesame oil
  • 1 Tbsp
    ginger, minced
  • 3 lg
    cloves garlic, pressed
  • 1 Tbsp
  • 1/3 c
    canola oil, or as needed
  • 2 lg
    chicken breasts, cubed
  • 1 tsp
    ground himalayan sea salt, or to taste
  • 1 tsp
    freshly ground black pepper, or to taste (i always use mixed peppercorns)
  • 3/4 c
    carrots, thinly sliced
  • 3/4 c
    celery, thinly sliced
  • 2 c
    broccoli florets
  • 3/4 c
    mixed bell peppers, thinly sliced
  • 1 can
    (14 oz./398 ml) miniature corn cobs, drained and halved
  • 1 can
    (227 ml) sliced water chestnuts, drained
  • 1 Tbsp
    cornstarch (mixed with 1/2 cup cold water)
  • 1 Tbsp
    sesame seeds
  • 2 lg
    thinly sliced green onions, for garnish

How To Make hunan chicken

  • 1
    In a small bowl, combine all the sauce ingredients and whisk until blended; set aside.
  • 2
    In a wok over medium-high heat, add 2 tbsp. oil. When hot, working in batches, add chicken cubes; sauté until no longer pink, about 2 ½ minutes, seasoning well with salt and pepper.
  • 3
    Using a spider strainer, transfer to a bowl and set aside while working with the remaining chicken cubes - if it needs more oil in the wok, add 2 tbsp.
  • 4
    When chicken is done, transfer to the bowl. Add 1 tbsp. oil to the wok and when hot, add carrots and celery; sauté 2 ½ minutes.
  • 5
    To this, add broccoli florets and toss for 2 minutes before adding mixed bell peppers; sauté for 2 minutes - if the bottom of the wok gets dry, add a little more oil.
  • 6
    Add can of corn and can of water chestnuts; stir to coat.
  • 7
    Return chicken to the wok along with any accumulated juices. Pour sauce over and bring to a boil.
  • 8
    When it gets there, add the cornstarch mixture and stir until the sauce thickens, about 45 seconds.
  • 9
    Add sesame seeds and toss before serving over a bed of rice; garnish with green onions.
  • 10
    To view this delicious one-pot meal recipe on YouTube, click on this link >>>