Hunan Chicken (Spicy Chicken Stir Fry)
This Hunan chicken recipe is an iconic Chinese stir fry of lightly pan fried chicken and stir fried vegetables in a spicy Hunan sauce, so easy to make.
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Cooking tools:
- Wok
- Skillet
- Stove
- Chef's knife
- Cutting board
- Whisk
- Mixing bowl
- Measuring spoon
- Spatula
- Wooden spoon
- Measuring cup
- Plate
- Refrigerator
- Airtight container
- Serving platter
- Rice cooker
Ingredients
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 2 tablespoons doubanjiang (or use a chili paste, like sambal oelek)
- 1 tablespoon rice wine
- 1 teaspoon sesame oil
- 1 teaspoon sugar (or use honey)
- 1/2 cup chicken broth
- 1/2 teaspoon chili flakes (or more to taste - I use extra)
- 1/2 teaspoon ground Sichuan peppercorns (optional - not traditional, but I love the extra kick)
- 1 tablespoon corn starch (mixed with 1 tablespoon water to form a slurry)
- 1 pound chicken breast (cut into strips or cubes)
- 1/4 cup cornstarch
- Salt
- pepper
- 3 tablespoons vegetable oil (for frying)
- 1 large red bell pepper (sliced)
- 1-2 jalapeno peppers (sliced (optional, or use other hot peppers))
- 1 zucchini (sliced into rings)
- 1 medium carrot (sliced into sticks)
- 1 tablespoon fresh minced garlic
- 1 tablespoon fresh minced ginger
- Chopped green onion, red pepper flakes, sesame seeds, cooked rice or noodles.
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