Easy Hunan Chicken

Looking for a quick and delicious homemade Hunan Chicken recipe? This easy stir-fry features tender chicken breasts, broccoli, zucchini, and mushrooms tossed in a savory and spicy Hunan sauce. With low-sodium soy sauce, oyster sauce, and chili paste, this dish is bursting with bold flavors and ready in just 30 minutes. Whether you’re craving a spicy chicken stir-fry for dinner or want a satisfying meal to serve over rice or noodles, this simple recipe is a perfect choice. Easy to make, customizable, and healthier than takeout, it’s an ideal option for busy weeknights or meal prep. Enjoy Hunan chicken with steamed rice or noodles for a complete, flavorful meal the whole family will love.

Ingredients:

For the Hunan Chicken:

• 1 pound chicken breasts, thinly sliced
• 1 tablespoon cornstarch
• 1/4 cup canola oil
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1 green zucchini, cut into half-moon shapes
• 4 ounces mushrooms, sliced
• 3 cups broccoli florets
• 1 can bamboo shoots, drained

For the Hunan Sauce:

• 1/2 cup chicken broth
• 1 teaspoon cornstarch
• 2 tablespoons low-sodium soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon rice wine vinegar
• 1 teaspoon sugar
• 1 tablespoon Sambal Oelek chili paste (or any chili paste)

Instructions:

1. Prepare the Chicken: In a large resealable bag, place the thinly sliced chicken and cornstarch. Seal the bag and shake to coat the chicken evenly with cornstarch.
2. Cook the Chicken: Heat canola oil in a large skillet or wok over medium-high heat. Once the oil is hot, add the chicken in a single layer. Cook for 2-3 minutes, flipping the chicken to brown both sides. Once cooked, remove the chicken from the pan and set aside.
3. Cook the Vegetables: In the same pan, add minced garlic, ginger, zucchini, mushrooms, bamboo shoots, and broccoli florets. Stir-fry for 2-3 minutes, or until the vegetables are tender but still crisp.
4. Make the Sauce: In a small bowl, whisk together chicken broth, cornstarch, soy sauce, oyster sauce, rice wine vinegar, sugar, and Sambal Oelek chili paste until smooth.
5. Combine Chicken and Sauce: Return the cooked chicken to the pan with the vegetables. Pour the prepared sauce over the chicken and vegetables, stirring to coat evenly. Cook for another 2-3 minutes, allowing the sauce to thicken.
6. Serve: Serve the Hunan chicken hot, with steamed rice or noodles.

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Tips

• For extra heat, adjust the amount of Sambal Oelek chili paste according to your spice preference.
• If you don’t have bamboo shoots, you can substitute them with water chestnuts for added crunch.
• For a richer flavor, marinate the chicken with a little soy sauce and ginger before cooking.

Variations and Substitutions

• Protein Options: Substitute chicken with beef, shrimp, or tofu for a different twist.
• Vegetable Variations: Feel free to add bell peppers, snap peas, or carrots to the stir-fry.
• Low-Carb Option: Serve with cauliflower rice instead of regular rice for a low-carb version.

FAQs

• Can I make this dish in advance? Yes, you can prep the chicken and vegetables ahead of time. Store the sauce separately and combine everything when you’re ready to cook.
• Is this recipe gluten-free? To make this recipe gluten-free, use gluten-free soy sauce or tamari and make sure the oyster sauce is gluten-free.

Serving Suggestions

Serve Hunan chicken over steamed white or brown rice, or toss with noodles for a complete meal. For an added touch, sprinkle with sesame seeds and sliced green onions before serving.

Why You’ll Love This Recipe

This Easy Hunan Chicken is a vibrant, flavorful dish with tender chicken and crisp vegetables all coated in a savory, spicy sauce. It’s quick to make, customizable, and perfect for those who love a little heat in their meals. Plus, it’s a great way to enjoy a healthier version of takeout at home.