Spicy Hunan Chicken Stir-Fry (Printer-Friendly)
Spicy Chinese stir-fry with tender chicken, crisp vegetables, and a bold garlicky chili sauce.
# What You'll Need:
→ Chicken & Marinade
01 - 1.1 lb boneless, skinless chicken breast, thinly sliced
02 - 1 tablespoon soy sauce
03 - 1 tablespoon Shaoxing wine (or dry sherry)
04 - 1 teaspoon cornstarch
→ Vegetables & Aromatics
05 - 1 red bell pepper, sliced
06 - 1 green bell pepper, sliced
07 - 3.5 oz broccoli florets
08 - 3.5 oz snow peas
09 - 1 carrot, thinly sliced
10 - 2 spring onions, chopped
11 - 2 cloves garlic, minced
12 - 1 teaspoon fresh ginger, minced
→ Sauce
13 - 2 tablespoons soy sauce
14 - 1 tablespoon oyster sauce
15 - 1 tablespoon rice vinegar
16 - 1 teaspoon sugar
17 - 2 teaspoons chili paste or chili garlic sauce (adjust to taste)
18 - 2 tablespoons chicken stock or water
19 - 1 teaspoon cornstarch dissolved in 1 tablespoon water
→ Cooking
20 - 2 to 3 tablespoons vegetable oil
# How-To Steps:
01 - In a mixing bowl, combine the sliced chicken with soy sauce, Shaoxing wine, and cornstarch. Toss to coat evenly and let marinate for 10 minutes at room temperature.
02 - In a separate bowl, whisk together soy sauce, oyster sauce, rice vinegar, sugar, chili paste, and chicken stock. Set aside, keeping the cornstarch slurry separate.
03 - Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat until shimmering. Add the marinated chicken in a single layer and stir-fry for 3 to 4 minutes until golden and cooked through. Transfer to a plate and set aside.
04 - Add another tablespoon of oil to the wok. Toss in the minced garlic, ginger, and spring onions, stir-frying vigorously for about 30 seconds until fragrant.
05 - Add the red and green bell peppers, broccoli florets, snow peas, and carrot to the wok. Stir-fry for 2 to 3 minutes until the vegetables are tender-crisp and vibrant in color.
06 - Return the cooked chicken to the wok and pour in the prepared sauce. Toss everything together, then drizzle in the cornstarch slurry. Stir-fry for 1 to 2 minutes until the sauce thickens and glossy coats the chicken and vegetables.
07 - Transfer to a warm platter and serve immediately over steamed jasmine or brown rice.
# Expert Hints:
01 -
- The sauce hits that perfect balance of heat, savory, and slight sweetness that keeps you coming back for another bite
- Everything stays crisp-tender because the high heat cooking happens in minutes, not hours
- Once your ingredients are prepped, this comes together faster than delivery could ever arrive
02 -
- Do not overcrowd the wok when searing the chicken, or it will steam instead of develop that golden exterior
- Have all ingredients measured and within arms reach before you turn on the heat
- The sauce continues thickening for about a minute off the heat, so do not overdo the cornstarch
03 -
- Pat the chicken completely dry before marinating so the cornstarch actually sticks
- Room temperature ingredients cook more evenly, so take everything out about 20 minutes before starting