Description

This Hunan Chicken stir-fry is a bold and flavorful dish that combines crispy chicken strips with colorful veggies and a spicy, tangy garlic-chili sauce. It’s fast, fresh, and better than takeout—perfect served over rice or noodles for a satisfying, weeknight-ready meal with a kick.

Ingredients

For the Chicken Stir-Fry
2 boneless skinless chicken breasts, thinly sliced
1 cup cornstarch, divided
1 teaspoon salt
1 teaspoon pepper
2 tablespoons vegetable oil, divided
2 tablespoons minced garlic
1 tablespoon minced fresh ginger
1½ cups broccoli florets
1 cup thinly sliced celery
1 red bell pepper, chopped
1 can baby corn, drained and halved

For the Hunan Sauce
1 cup chicken broth
2 tablespoons cornstarch
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon rice wine vinegar or apple cider vinegar
2 tablespoons honey or sugar
2 teaspoons sambal oelek, chili garlic sauce, or sriracha

Optional Garnishes
Sesame seeds
Green onions, finely chopped

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Instructions

In a small bowl, whisk together all the sauce ingredients until smooth. Set aside.
In a large bowl or zip-top bag, coat sliced chicken with ¼ cup of the cornstarch, salt, and pepper until evenly coated.
Heat 1 tablespoon of oil in a large skillet or wok over high heat. Add the coated chicken and stir-fry until golden and cooked through, about 4 to 6 minutes. Work in batches if needed. Remove and set aside.
Add the remaining tablespoon of oil to the pan. Quickly stir-fry garlic and ginger for about 5 seconds until fragrant.
Add broccoli, celery, bell pepper, and baby corn. Stir-fry for 2 to 3 minutes until vegetables are slightly tender but still crisp.
Stir the sauce once more and pour it into the pan. Let it simmer and thicken for 1 to 2 minutes.
Return the chicken to the skillet. Stir everything together until well coated and heated through.
Serve immediately over steamed rice or noodles. Garnish with sesame seeds and green onions if desired.

Notes

Adjust the heat level by increasing or reducing the amount of sambal oelek or chili sauce.
For crispier chicken, use less sauce and fry chicken until golden brown before adding back to the pan.
Leftovers store well in the fridge for up to 3 days and make excellent meal prep.
Substitute chicken with tofu or shrimp for variety.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Stir-Fry
Cuisine: Asian