Spicy Hunan Chicken Stir-Fry (Printable Version)
Spicy Chinese wok dish with tender chicken, crisp vegetables, and bold chili sauce.
# What You'll Need:
→ Chicken & Marinade
01 - 1.1 lbs boneless, skinless chicken breast, thinly sliced
02 - 1 tablespoon soy sauce
03 - 1 tablespoon Shaoxing wine (or dry sherry)
04 - 1 teaspoon cornstarch
→ Sauce
05 - 2 tablespoons soy sauce
06 - 1 tablespoon oyster sauce
07 - 1 tablespoon black bean sauce
08 - 2 teaspoons chili paste or chili garlic sauce (adjust to taste)
09 - 1 teaspoon sugar
10 - 1/2 cup chicken broth
11 - 1 teaspoon cornstarch
→ Vegetables & Aromatics
12 - 1 red bell pepper, sliced
13 - 1 green bell pepper, sliced
14 - 1 cup broccoli florets
15 - 1 carrot, sliced thin
16 - 3.5 oz snow peas
17 - 3 scallions, sliced
18 - 3 cloves garlic, minced
19 - 1 tablespoon fresh ginger, minced
→ For Stir-Frying
20 - 2 tablespoons vegetable oil
21 - 6 to 8 dried red chilies (or to taste)
# Directions:
01 - In a mixing bowl, combine the thinly sliced chicken breast with soy sauce, Shaoxing wine, and cornstarch. Toss until evenly coated and let rest for 10 minutes.
02 - In a separate bowl, whisk together soy sauce, oyster sauce, black bean sauce, chili paste, sugar, chicken broth, and cornstarch until smooth. Set aside.
03 - Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat. Add the marinated chicken in a single layer and stir-fry for 3 to 4 minutes until just cooked through. Transfer to a plate and set aside.
04 - Add the remaining 1 tablespoon of oil to the wok. Toss in the dried red chilies, minced garlic, and ginger. Stir-fry for about 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 over the chicken and vegetables. Toss everything together continuously for 2 to 3 minutes until the sauce thickens and evenly coats all ingredients.
07 - Transfer to a serving dish, garnish with the reserved scallions, and serve immediately over steamed jasmine or brown rice.
# Expert Tips:
01 -
- The sauce hits every note, salty, sweet, funky, and fiery all at once, and it comes together from pantry staples you probably already have.
- It genuinely rivals takeout but you control the heat and the freshness of every single vegetable.
02 -
- Overcrowding the wok is the fastest way to steam your chicken instead of searing it, so cook in batches if your wok is small.
- Dried chilies vary wildly in heat depending on their age and variety, so taste one cautiously before committing to the full amount.
03 -
- Everything must be prepped and measured before the wok goes on the heat because once you start cooking there is zero time to chop or mix.
- A splash of sesame oil drizzled over the finished dish right before serving adds a toasty depth that pulls all the flavors together beautifully.