Spicy Hunan Chicken Stir-Fry (Printable)
Sliced chicken wok-tossed with colorful vegetables in a spicy, savory Hunan-style sauce with bold chili flavor.
# What You’ll Need:
→ Chicken & Marinade
01 - 1.1 lb boneless, skinless chicken breast, thinly sliced
02 - 1 tbsp soy sauce (for marinade)
03 - 1 tbsp Shaoxing wine or dry sherry
04 - 1 tsp cornstarch
05 - 1/2 tsp sesame oil
→ Vegetables
06 - 1 cup broccoli florets
07 - 1 red bell pepper, sliced
08 - 1 green bell pepper, sliced
09 - 1 cup carrot, thinly sliced
10 - 8 baby corn, halved
11 - 2 cloves garlic, minced
12 - 1-inch piece fresh ginger, minced
13 - 2 spring onions, sliced
→ Hunan Sauce
14 - 2 tbsp soy sauce
15 - 1 tbsp oyster sauce
16 - 1 tbsp chili bean paste (Doubanjiang)
17 - 1 tbsp rice vinegar
18 - 1 tbsp hoisin sauce
19 - 1 tsp sugar
20 - 2 tbsp water
→ Cooking Oil
21 - 2 tbsp vegetable oil
# Directions:
01 - In a mixing bowl, combine the sliced chicken breast with 1 tbsp soy sauce, Shaoxing wine, cornstarch, and sesame oil. Toss until evenly coated and let rest for 10 to 15 minutes.
02 - Whisk together 2 tbsp soy sauce, oyster sauce, chili bean paste, rice vinegar, hoisin sauce, sugar, and water in a small bowl until smooth. Set aside.
03 - Heat 1 tbsp vegetable oil in a wok or large skillet over high heat until the oil just begins to smoke. 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 the remaining 1 tbsp vegetable oil to the wok. Toss in the minced garlic and ginger, stirring for 15 seconds until fragrant. Add the broccoli florets, bell peppers, carrot, and baby corn. Stir-fry for 3 to 5 minutes until the vegetables are crisp-tender.
05 - Return the cooked chicken to the wok. Pour in the prepared sauce and toss everything together for 2 to 3 minutes until the sauce thickens, coats all ingredients evenly, and develops a glossy finish.
06 - Stir in the sliced spring onions, adjust seasoning to taste, and serve immediately alongside steamed rice.
# Expert Suggestions:
01 -
- The sauce clings to every piece of chicken and vegetable with a glossy, spicy richness that rivals any takeout order.
- It comes together in under 35 minutes, making it perfect for weeknights when you want something bold without the wait.
02 -
- Do not crowd the wok when searing the chicken, because overcrowding creates steam instead of that essential golden char.
- Prep every single ingredient before you turn on the stove, as stir frying moves too fast to chop while cooking.
03 -
- Slice all your vegetables the same thickness so they finish cooking at the same time and nothing turns mushy while waiting for the rest.
- Keep your sauce bowl right next to the stove so you can pour it in one swift motion without losing your wok heat.