Hunan Chicken
Hunan chicken is a healthy Chinese chicken recipe with broccoli, carrots, peppers and mushrooms n a spicy Hunan sauce. This is an authentic and easy Hunan Chicken recipe that is better than takeout.
- Prep time
- 20 min
- Cook time
- 10 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 8 oz (230g) chicken breast (cut into about 1/4 inch (5mm) slices)
- 3 tablespoons oil
- 2 cloves garlic (minced)
- 2 cups broccoli florets (sliced carrot, sliced mushroom and red bell pepper)
- 2 oz (60g) dry black fungus (optional, soaked in water and drained)
- 5 tablespoons Hunan Sauce
- Salt and sugar (to taste)
- 1 egg white (beaten)
- 1/2 teaspoon cornstarch
- 3 dashes ground white pepper
- 1/2 teaspoon salt
- 1/4 cup chicken broth
- 1 tablespoon soy sauce
- 2 tablespoons oyster sauce
- 3 tablespoons bottled Chili Bean Sauce ( or Spicy Douban Jiang or Spicy Fermented Soybean Sauce, for example: Lee Kum Kee brand)
- 2 1/2 tablespoons ketchup
- 1/2 teaspoon Chinese rice vinegar (or apple cider vinegar)
- 1 1/2 tablespoons sugar
- 3 dashes white pepper
- 1 teaspoon cornstarch
Instructions
- 1
Marinate the chicken with all the ingredients in the Marinade and set aside for 10 minutes.
- 2
Mix all the Hunan Sauce ingredients and set aside.
- 3
Add the oil to a heated wok, then gently drop in the marinated chicken slices. Stir-fry the chicken until the surface turns opaque. Dish out and set aside.
- 4
Add the remaining oil into the wok and stir-fry the minced garlic until fragrant. Toss in the mixed vegetables and black fungus, then continue to stir-fry for 2 minutes.
- 5
Toss in the chicken and add 5 tablespoons of Hunan Sauce. Stir to combine well, cooking until the chicken is completely cooked. Add extra Hunan Sauce, if desired, and season with salt and sugar to taste. Dish out and serve with steamed rice.