Hunan Chicken
This Chinese Hunan chicken is quick and healthy - perfect for a one-bowl dinner.
Servings: 2 to 3
Ingredients
- 1 lbs (450 g) skinless boneless chicken thigh (or breast), cut into 2/3-inch (1 cm) pieces
Marinade
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1/4 teaspoon salt
- 2 teaspoons cornstarch
Sauce
- 2 tablespoons oyster sauce
- 1 tablespoon light soy sauce (or soy sauce)
- 1/2 cup chicken stock
- 2 teaspoons cornstarch
- 1 teaspoon sesame oil
Stir fry
- 1 1/2 tablespoon vegetable oil
- 4 clove garlic , sliced
- 2 teaspoons ginger , finely chopped
- 3 Anaheim peppers (or 2 bell peppers, seeded and sliced)
- 1 to 2 serrano peppers (or 1 to 2 jalapeno peppers), sliced (Optional) (*Footnote 1)
Instructions
- Combine chicken, Shaoxing wine, salt, and cornstarch in a medium-sized bowl. Mix well with your hands, so the chicken is evenly covered with a thin slurry.
- Mix all the sauce ingredients in a small bowl.
- Heat 1 tablespoon oil in a large skillet over medium high heat until hot. Add the chicken. Stir and cook until the all surfaces turn white, but the inside is still a bit pink, 2 minutes or so. Transfer the chicken to a big plate.
- Add the remaining 1/2 teaspoon oil, garlic, and ginger. Stir a few times to mix well.
- Add the peppers. Stir and cook until the peppers just turn tender, 1 to 2 minutes.
- Stir the sauce again to dissolve the cornstarch completely. Pour into the pan. Quickly stir a few times until the sauce thickens. Return the chicken to the skillet and mix again. Immediately transfer everything to a plate.
- Serve hot over steamed rice as a main dish.
Notes
- Using some spicy peppers will enhance the umami of the dish. Use jalapeno peppers (seeds removed) for a milder taste. For a super spicy taste, use sliced serrano peppers without removing the seeds.
Nutrition
Serving: 3g, Calories: 387kcal, Carbohydrates: 5.5g, Protein: 44.6g, Fat: 19.7g, Saturated Fat: 4.7g, Cholesterol: 135mg, Sodium: 632mg, Potassium: 417mg, Fiber: 0.3g, Sugar: 0.3g, Calcium: 30mg, Iron: 2.2mg