Spicy Hunan Chicken Stir-Fry (Print)
Tender chicken and crisp veggies in a bold, spicy garlic chili sauce. Ready in 35 minutes.
# What You Need:
→ Chicken & Marinade
01 - 1.1 lb boneless, skinless chicken breast, thinly sliced
02 - 1 tbsp soy sauce
03 - 1 tbsp Shaoxing wine (or dry sherry)
04 - 1 tsp cornstarch
→ Vegetables & Aromatics
05 - 1 red bell pepper, sliced
06 - 1 green bell pepper, sliced
07 - 3.5 oz broccoli florets
08 - 3.5 oz snow peas
09 - 1 carrot, thinly sliced
10 - 2 spring onions, chopped
11 - 2 cloves garlic, minced
12 - 1 tsp fresh ginger, minced
→ Sauce
13 - 2 tbsp soy sauce
14 - 1 tbsp oyster sauce
15 - 1 tbsp rice vinegar
16 - 1 tsp sugar
17 - 2 tsp chili paste or chili garlic sauce (adjust to taste)
18 - 2 tbsp chicken stock or water
19 - 1 tsp cornstarch dissolved in 1 tbsp water
→ Cooking Oil
20 - 2–3 tbsp vegetable oil
# How To Make It:
01 - In a mixing bowl, combine the sliced chicken with soy sauce, Shaoxing wine, and cornstarch. Toss to coat evenly and let marinate for 10 minutes.
02 - In a separate bowl, whisk together the soy sauce, oyster sauce, rice vinegar, sugar, chili paste, and chicken stock. Set aside, keeping the cornstarch slurry separate.
03 - Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat until smoking. Add the marinated chicken in a single layer and stir-fry for 3–4 minutes until golden and cooked through. Transfer to a plate and set aside.
04 - Add another tablespoon of oil to the wok. Toss in the minced garlic, ginger, and spring onions, stir-frying vigorously for about 30 seconds until fragrant.
05 - Add the red and green bell peppers, broccoli florets, snow peas, and carrot to the wok. Stir-fry for 2–3 minutes until the vegetables are tender-crisp and vibrant in color.
06 - Return the cooked chicken to the wok, pour in the prepared sauce, and toss everything together. Drizzle in the cornstarch slurry and stir-fry for 1–2 minutes until the sauce thickens and glossy coats the chicken and vegetables.
07 - Transfer to a warm platter and serve immediately alongside steamed jasmine rice or brown rice.
# Expert Tips:
01 -
- The sauce strikes that magical balance between spicy, savory, and slightly tangy that keeps you reaching for another bite before you finish chewing.
- Everything cooks in under fifteen minutes once your prep is done, making it perfect for weeknights when takeout feels tempting but you want something fresher.
02 -
- Overcrowding the wok is the single biggest mistake you can make because the chicken will steam instead of sear and you lose that caramelized flavor entirely.
- Having every single ingredient prepped and measured before you turn on the stove is not optional because once things start moving, they move fast.
03 -
- Let the marinated chicken come closer to room temperature for about five minutes before searing so the cold meat does not drop the wok temperature.
- A teaspoon of toasted sesame oil drizzled over the finished dish right before serving adds a perfume that makes it taste restaurant quality.