Hunan Chicken is a part of the Eight Great Traditions of Chinese cooking, renowned worldwide for its spicy flavors. Normally you could only get this incredible stir-fry from your local restaurant, but now you can enjoy it to your heart's content anytime you want without ever having to order delivery. Hot, savory, meaty, and filled with fresh vegetables, Hunan Chicken goes beyond satisfaction into pure bliss. It's just as much fun to make as it is to eat!
IngredientsFor the marinated chicken: • 1 tablespoon cornstarch • 1 tablespoon soy sauce • 1 tablespoon toasted sesame oil • 1 teaspoon rice wine vinegar • 1 teaspoon baking soda • 1 1/2 pounds chicken breasts, shaved thinly For the sauce: • 1/2 cup chicken broth • 1 teaspoon cornstarch • 2 tablespoons soy sauce • 2 tablespoons oyster sauce • 1 tablespoon rice wine vinegar • 1 teaspoon brown sugar • 1 tablespoon chili paste, plus more to taste For the stir-fry: • 3 tablespoons stir-fry oil, divided • 1/2 large yellow onion, sliced • 1 small zucchini, sliced into rounds, then halved • 4 ounces mushrooms, sliced thinly • 1 small red bell pepper, stem and seeds removed, sliced thin • 3 cups broccoli florets, cut into bite-sized pieces • 3 stalks celery, sliced thin on the diagonal • 2 medium carrots, peeled and sliced into matchsticks • 3 cloves garlic, minced • 1 teaspoon ginger, minced
Combine 1 tablespoon cornstarch, 1 tablespoon soy sauce, the toasted sesame oil, rice wine vinegar, and baking soda in a large resealable bag or a bowl.
Add the chicken, stirring or massaging it to combine and making sure the chicken is as coated as possible.
Refrigerate the chicken in the marinade for at least 30 minutes.
In a small bowl, combine the chicken broth, remaining cornstarch, remaining soy sauce, oyster sauce, rice wine vinegar, brown sugar, and chili paste.
Heat 1 tablespoon oil in a wok or a large sauté pan on medium-high heat.
Once the oil is hot, add the chicken slices to the wok in a single layer, cooking in batches if needed to give the chicken proper space.
Cook until the chicken is browned on the bottom, about 3-4 minutes.
Flip the chicken and cook until browned on the other side and the chicken is cooked through at 165 degrees F, about 2-3 minutes.
Transfer the chicken to a plate.
Add the remaining oil to the hot wok.
Add the onion, zucchini, mushrooms, red bell pepper, broccoli, celery, and carrots to the hot wok, either all together or in batches. Doing so in batches can help the vegetables get a nice sear. If cooking in batches, transfer the cooked vegetables to a separate plate.
Cook the veggies until tender on the inside, about 5 minutes.
Add the garlic and ginger to the veggies (or to the last batch of the veggies) and cook until fragrant, about 1 minute.
Add any cooked veggies back to the wok.
Add the sauce and the chicken to the pan and toss to combine.
Cook until the sauce has thickened, about 1-2 minutes.