Hunan chicken is a classic Chinese-style stir fry recipe that's easy to make with tender chicken thighs, fresh veggies like bell pepper and broccoli, and a sweet and spicy garlic honey soy sauce. Perfect for a quick and delicious weeknight dinner ready in under, and hour!
Prep Time30 minutesmins
Cook Time12 minutesmins
Total Time42 minutesmins
Course: Main, Main Course
Cuisine: Asian, Chinese
Servings: 4servings
Calories: 479kcal
Author: Brittany Ervin
Ingredients
For the Chicken Stir Fry –
1 ¼poundsboneless chicken thighcut into 1-inch pieces
Prep the ingredients, by chopping the chicken into 1-inch bite-size pieces. Then chop all the fresh produce into 1-inch pieces. Make sure to separate the scallions into whites and greens. The scallions will be added to the recipe at different times.
Set out a large mixing bowl and add the chicken pieces to it. Sprinkle cornstarch, 1 teaspoon salt, and ½ teaspoon of cracked black pepper over the chicken. Toss well until all the chicken pieces are coated.
Set out a small bowl (or measuring pitcher) to mix the stir fry sauce. Combine the oyster sauce, soy sauce, chili garlic sauce, honey, rice vinegar and minced garlic. Stir well to mix.
Place a wok (or large deep cast iron skillet) over medium-high heat. Add the oil to the pan and swirl it around. Once the oil is hot, add the chicken pieces to the pan. Stir fry the chicken pieces for 5 minutes, until they are lightly browned on all sides. Then move them out of the pan to a holding plate, leaving the remaining oil in the skillet.
To the empty skillet, add the scallion whites, celery, and red and green bell peppers. Stir fry the vegetables for 2-3 minutes, then add the broccoli florets and chicken pieces back to the pan.
Pour the sauce over the stir fry. Stir and simmer the sauce for 3-4 minutes until the broccoli florets are cooked, but still firm. Sprinkle scallion greens over the top of the stir fry. Serve warm with a side of jasmine rice, brown rice, or low carb cauliflower rice.
Video
Notes
Let the chicken and veggies cool before transferring to an airtight container. Keep in the fridge for up to 4-5 days.