Hunan Chicken Recipe

Hunan Chicken Recipe

How To Make Hunan Chicken

Loaded with heat from the Indonesian chili paste, this Chinese stir-fried Hunan chicken combines veggies and bite-sized chicken in a rich, flavorful sauce.

Preparation: 15 minutes
Cooking: 20 minutes
Total: 35 minutes



For Chicken Marinade:

  • 1egg,beaten
  • 1tspcornstarch
  • ¼tspwhite pepper
  • 1lbchicken breast,cut into bite-sized pieces

For Stir Fry Vegetables:

  • 2tspwok oil,or vegetable oil
  • 1tspgarlic,minced
  • 1tspginger,minced
  • 1small zucchini,sliced in half and cut into half moons
  • 1red bell pepper,sliced into thin strips
  • 1carrot,sliced
  • 10ozmushrooms,sliced
  • 2cupsbroccoli florets

For Hunan Chicken Sauce:

  • 1tspmirin,or rice wine vinegar
  • 2tspssambal oelek,or 4 to 5 dried red chilies
  • 2tbspsoy sauce
  • ¼cupchicken broth
  • 2tspChinese cooking wine,or Shaoxing wine or dry Sherry
  • 1tbspOyster sauce
  • 2tspcornstarch,dissolved in ¼ cup water



  1. Prepare marinade by combining egg, cornstarch, white pepper, and salt in a medium-sized bowl.

  2. Beat egg mixture until well blended. Add bite-sized pieces of chicken into the egg mixture.

  3. Stir well, allow the chicken to marinate while preparing the vegetables.

Hunan Chicken Sauce:

  1. In a small bowl combine mirin, the Sambal Oelek, soy sauce, chicken broth, Chinese cooking wine, oyster sauce, and the cornstarch slurry. Stir until well combined. Give it a good stir before pouring it into the wok for cooking

Stir Fry Vegetables:

  1. Wash the vegetables and cut them into pieces for stir-fry. Heat a wok. Add wok oil or plain vegetable oil, when the oil is warm stir the oil around the wok and up the sides of the wok.

  2. Add garlic and ginger to the wok stir rapidly, do not allow the garlic and ginger to burn. Drain the chicken and place the chicken into the wok. Cook the chicken by stirring frequently until it has cooked through. Remove the chicken from the pan.

  3. If necessary add additional oil to the wok. Add in the zucchini, red bell pepper slices, carrots, mushrooms, and broccoli.

  4. Stir the vegetables frequently when they have cooked through, add the chicken and the sauce to the pan. Cook and heat through until the sauce thickens.

  5. Serve and enjoy.


  • Calories: 300.92kcal
  • Fat: 14.60g
  • Saturated Fat: 3.67g
  • Trans Fat: 0.13g
  • Monounsaturated Fat: 6.26g
  • Polyunsaturated Fat: 3.36g
  • Carbohydrates: 12.37g
  • Fiber: 2.23g
  • Sugar: 4.52g
  • Protein: 30.23g
  • Cholesterol: 113.01mg
  • Sodium: 730.13mg
  • Calcium: 56.19mg
  • Potassium: 856.77mg
  • Iron: 2.20mg
  • Vitamin A: 283.24µg
  • Vitamin C: 80.02mg
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