Spicy Hunan Chicken Recipe
Prep Time:
10 minutes
Cook Time:
15 minutes
Servings:
4 Servings
Ingredients
  • 2 tablespoons vegetable oil
  • 1 pound boneless, skinless chicken, trimmed of fat and cut into bite-size pieces
  • ¼ cup + 2 teaspoons cornstarch, divided
  • 2 cups broccoli florets
  • 2 to 3 ribs celery, rough chopped
  • 1 red bell pepper, cut into 1-inch squares
  • ½ tablespoon garlic, minced
  • ½ cup chicken broth
  • 2 tablespoons soy sauce
  • 2 tablespoons oyster sauce
  • 2 teaspoons rice vinegar
  • 1 teaspoon sugar
  • 2 tablespoons chili paste
Directions
  1. Heat a large skillet or non-stick frying pan with the vegetable oil over medium-high heat. The oil should shimmer when ready and be just beginning to smoke.
  2. Coat the cubed chicken with the first ¼ cup portion of cornstarch, either in a bowl or in a plastic storage bag.
  3. Add the chicken pieces to the heated pan in a single layer and season with salt and pepper if desired. Cook for 3 to 4 minutes per side or until golden brown and no pink is showing.
  4. Transfer the cooked chicken to a paper towel-lined plate or tray and set aside.
  5. Add the broccoli, celery, and red bell pepper to your frying pan and cook for 4 to 5 minutes, or until well seared and your desired level of tenderness.
  6. Add the garlic and cook for an additional 30 seconds.
  7. Return the cooked chicken to your skillet.
  8. Make the sauce by whisking together the chicken broth, soy sauce, oyster sauce, rice vinegar, sugar, chili paste, and the second 2 teaspoons of cornstarch in a small bowl.
  9. Add the sauce to the frying pan with the chicken and vegetables.
  10. Continue to cook for 1 to 2 minutes, or until the sauce has thickened. Remove the pan from the heat and serve immediately with rice.