Hunan Chicken is a bold and fiery stir-fry dish rooted in the flavors of Chinese Hunan cuisine, which is known for its heat, garlic-forward profile, and balance of savory and tangy elements. This version brings together tender velveted chicken, a colorful medley of stir-fried vegetables, and a deeply flavorful sauce that clings to every bite. It’s spicy, slightly sweet, and full of umami from ingredients like soy sauce, oyster sauce, and chili paste. The result is a restaurant-style dish that’s surprisingly easy to recreate at home.
What makes Hunan Chicken so satisfying is the contrast between the crisp-tender vegetables and the silky chicken, which is marinated and coated with cornstarch to give it that velvety texture you often find in Chinese takeout. The sauce is layered with complexity—from the heat of chili paste to the brightness of vinegar and ginger, all mellowed with a touch of honey. It’s versatile enough to serve over steamed white rice, brown rice, or even noodles. Whether you’re looking to impress dinner guests or just want a flavorful weeknight meal, Hunan Chicken delivers in both taste and texture.
Why You’ll Love This Recipe
• Spicy, tangy, and full of umami
• Velvety chicken that’s tender and juicy
• Loaded with colorful, crisp vegetables
• Better than takeout and easy to make at home
Ingredients
Velvet Chicken
1¼ lb boneless, skinless chicken breasts, thinly sliced
2 tablespoons low-sodium soy sauce
1 tablespoon cold water
1 tablespoon cornstarch
1 tablespoon vegetable oil
Hunan Sauce
3 tablespoons low-sodium soy sauce
2 tablespoons oyster sauce
1 tablespoon rice vinegar
1 tablespoon Shaoxing wine (or dry sherry)
1 tablespoon honey
1 tablespoon grated fresh ginger or ginger paste
2 cloves garlic, minced
2 teaspoons chili paste or sambal oelek
Vegetables for Stir-Fry
1 tablespoon vegetable oil (more as needed)
2 cups broccoli florets
½ yellow onion, chopped
1 rib celery, thinly sliced
1 red bell pepper, diced
1 large carrot, peeled and chopped
Instructions
Step 1: Marinate the Chicken
In a medium bowl, combine the thinly sliced chicken with soy sauce and cold water. Let it sit for 10 minutes to absorb the seasoning.
Stir in the cornstarch and vegetable oil until the chicken is evenly coated. Let the mixture rest for an additional 20 minutes—this process tenderizes the meat and creates a silky texture when cooked.
Step 2: Mix the Sauce
In a small bowl, whisk together the soy sauce, oyster sauce, rice vinegar, Shaoxing wine, honey, grated ginger, garlic, and chili paste.
Set the sauce aside so the flavors can meld while you prepare the rest of the dish.
Step 3: Cook the Chicken
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
Using tongs, remove the chicken from the marinade and place it in the skillet in a single layer. Avoid overcrowding the pan—work in batches if needed.
Cook for 2–3 minutes until the bottom side is browned, then flip and cook for another 2–3 minutes, or until fully cooked through.
Transfer the cooked chicken to a plate and cover loosely to keep warm.
Step 4: Stir-Fry the Vegetables
In the same skillet, add another tablespoon of oil over medium-high heat.
Add the broccoli florets and stir-fry for 1–2 minutes until they begin to turn bright green.
Add the chopped onion, celery, red bell pepper, and carrot to the skillet. Stir-fry for another 2–3 minutes until the vegetables are just tender but still have a bit of crunch.
Transfer the vegetables to the same plate as the chicken and cover to keep warm.
Step 5: Cook the Sauce
Reduce the heat to medium. Whisk the sauce once more to make sure the cornstarch (if any has settled) is fully mixed in.
Pour the sauce into the skillet and cook, whisking frequently, until it starts to bubble and thicken—about 1–2 minutes.
Step 6: Combine and Finish
Return the cooked chicken and vegetables to the skillet with the thickened sauce.
Toss everything together until evenly coated and heated through.
Serve immediately over steamed white or brown rice. For extra heat, drizzle with more chili paste or add crushed red pepper flakes on top.
Tips for Success
• Velveting matters: The combination of cornstarch and oil gives the chicken that classic silky, tender texture you expect from stir-fry dishes.
• Don’t overcrowd the pan: Cook the chicken in batches to ensure even browning and avoid steaming the meat.
• Prep all ingredients ahead: Stir-fry moves fast, so have everything chopped, measured, and ready before you turn on the heat.
• Customize the spice: Use more or less chili paste depending on your heat preference. Sambal oelek offers a clean heat, while other chili pastes like doubanjiang add more complexity.
• Swap vegetables if needed: Snow peas, mushrooms, baby corn, or zucchini also work well.
Storage Options
Hunan Chicken keeps well and is perfect for leftovers.
• Refrigerator: Store in an airtight container for up to 4 days. Keep the rice separate for best texture when reheating.
• Freezer: Freeze cooked chicken and vegetables with sauce in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
• Reheating: Warm gently in a skillet over medium heat, adding a splash of water or broth to loosen the sauce. Microwave reheating also works, though the vegetables may lose some of their crispness.
Hunan Chicken is a go-to stir-fry for when you want something fast, flavorful, and full of bold character. It’s a dish that satisfies takeout cravings while giving you complete control over ingredients and spice level. Once you make it at home, you might just find yourself skipping the delivery menu altogether.
