If you haven’t had Hunan chicken, you’ve been missing out. It’s super easy to make with leftover veggies and it’s far better than any takeout meal.
I don’t know about you, but I am always in the mood for a Chinese takeout meal. Self control is something that must be practiced though, because I have this recipe on hand, which will save money and can be ready before my takeout even reaches my door.
This Hunan chicken is such an easy recipe to prepare and my whole family goes bonkers for it. The Hunan sauce can be altered to fit anyone’s preferred heat levels and coats the chicken and veggies beautifully. Look no further than this dish for a low effort lunch or dinner that saves your pennies and uses up leftovers in a cinch.
Why You Will Love This Recipe //
- This Hunan chicken recipe uses up any leftover ingredients you might have laying around.
- Made with tender chicken and fresh vegetables that are covered in an authentic Hunan sauce.
- It’s super easy to make and tastes better than a takeout meal from any restaurant.
- Make this recipe if you want a well-balanced low-carb dinner with healthy ingredients.
What is Hunan Chicken? //
Hunan is a province in the south of China where this sauce originates from. It’s salty, slightly spicy, and packed full of flavor. Chicken is usually either marinated or stir fried in the Hunan sauce and combined with other ingredients. These can include chili peppers, garlic, ginger, scallions, bell peppers, carrots, and mushrooms.
Ingredients //
The Chicken:
- ½ lb boneless chicken thighs, chopped
- 1 tbsp cornstarch
- 1 tbsp sesame oil
- ½ cup cauliflower florets
- ½ bell pepper, diced
- 1 garlic clove, minced
- ½ tbsp ginger, minced
- pinch of salt and pepper
- 1 tbsp white sesame seeds
The Hunan Sauce:
- ¼ cup chicken broth
- 1 tbsp soy sauce
- ½ tbsp vinegar
- ½ tbsp fish sauce
- 1 tbsp brown sugar
- 1 tbsp chili paste
How to Make Hunan Chicken // The Steps
Step 1: Whisk all ingredients for the Hunan sauce in a bowl and set aside.
Step 2: Combine the chopped chicken with the cornstarch and season with salt and pepper.
Step 3: Heat the sesame oil in a non-stick pan over medium-high heat then add the chicken pieces. Stir fry for 2 minutes until almost done. Add the minced garlic and ginger, then sauté for 1 minute. Now, add the vegetables and stir fry for another 2 minutes.
Step 4: Add the Hunan sauce and cook for 2 minutes.
Step 5: Transfer the Hunan chicken to plates and garnish with sesame seeds!
Variations //
Do not be afraid to shake things up a little with this chicken recipe.
- Crispy Hunan chicken: Marinate your chicken in the sauce for at least an hour (ideally overnight) and shallow fry it for delicious, crispy meat. If you reserve a little sauce, you can then toss it with some vegetables or serve it on some rice.
- Hunan tofu: Opt for a vegetarian version of this sauce by replacing the chicken with tofu and the chicken broth for vegetable broth.
- Beefy Hunan stir fry: Replace the chicken with beef in this recipe and stir fry it with your desred vegetables and noodles.
- Alter your Hunan sauce: Typically, the sauce in this recipe has a bit of heat from the chili paste. You can add more or omit it altogether to find the right spice level for you (and your family).
FAQs //
I recommend using skinless chicken thighs, as this cut retains its moist and juicy texture best while cooking. You can also use chicken breast if preferred, or even beef.
Hunan chicken is different from Szechuan chicken. Both originate from China, but from different regions. And, while Szechuan chicken uses dried chilies, this chicken contains chili paste. Szechuan chicken also tends to be sweeter and less saucy than Hunan chicken.
If you are looking for a low-carb option, replace the corn flour with almond flour. Both will work for this recipe.
How to Store Hunan Chicken //
This is an easy recipe to make ahead or store for a later meal. It will keep well in the refrigerator for up to 4 days when wrapped up tight in a Ziploc, Tupperware, or similar storage container after letting it cool. You can also freeze this dish for up to 3 months if desired.
To reheat your dish, let your frozen chicken defrost in the refrigerator overnight, then place it in a pan on the stove over medium heat, stirring occasionally until warmed through.
Easy Homemade Hunan Chicken
If you haven't had Hunan chicken, you've been missing out. It's super easy to make with leftover veggies and it's far better than any takeout meal.
Ingredients
The Chicken:
- ½ lb boneless chicken thighs, chopped
- 1 tbsp cornstarch
- 1 tbsp sesame oil
- ½ cup cauliflower florets
- ½ bell pepper, diced
- 1 garlic clove minced
- ½ tbsp minced ginger
- pinch of salt and pepper
- 1 tbsp white sesame seeds
The Hunan Sauce:
- ¼ cup chicken broth
- 1 tbsp soy sauce
- ½ tbsp vinegar
- ½ tbsp fish sauce
- 1 tbsp brown sugar
- 1 tbsp chili paste
Instructions
- Whisk all Ingredients for the hunan sauce in a bowl and set aside.
- Combine the chopped chicken with the cornstarch and season with salt and pepper.
- Heat the sesame oil in a non-stick pan over medium-high heat then add the chicken pieces. Stir fry for 2 minutes until almost done. Add the minced garlic and ginger and saute for 1 minute. Now add the vegetables and stir fry for another 2 minutes.
- Add the hunan sauce and cook for 2 minutes.
- Transfer the hunan chicken on plates and garnish with sesame seeds!