Spicy Hunan Chicken Stir-Fry (Printable)
Spicy Chinese stir-fry with tender chicken, crisp vegetables, and bold garlicky chili sauce.
# What You’ll Need:
→ Chicken
01 - 1.1 lb boneless, skinless chicken breast, thinly sliced
→ Marinade
02 - 1 tbsp soy sauce
03 - 1 tbsp Shaoxing wine (or dry sherry)
04 - 1 tsp cornstarch
→ Vegetables
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, adjusted to taste
18 - 2 tbsp chicken stock or water
19 - 1 tsp cornstarch dissolved in 1 tbsp water
→ Cooking
20 - 2–3 tbsp vegetable oil
# How To Make It:
01 - Combine sliced chicken with soy sauce, Shaoxing wine, and cornstarch in a mixing bowl. Toss to coat evenly and let rest for 10 minutes.
02 - In a separate bowl, whisk together soy sauce, oyster sauce, rice vinegar, sugar, chili paste, and chicken stock. Keep the cornstarch slurry aside for later use.
03 - Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat. 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-fry 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.
06 - Return the cooked chicken to the wok and pour in the prepared sauce. Toss everything together, then add the cornstarch slurry. Stir-fry for 1–2 minutes until the sauce thickens and evenly coats the chicken and vegetables.
07 - Transfer to a serving dish and serve immediately alongside steamed jasmine or brown rice.
# Expert Tips:
01 -
- The sauce hits every note, salty, tangy, sweet, and deeply spicy, all at once without overwhelming the chicken.
- Crisp tender vegetables stay vibrant because everything moves fast in a hot wok.
- It comes together in about half an hour, which makes it a weeknight hero.
02 -
- Do not crowd the wok with chicken or it will steam instead of sear, cook in two batches if necessary.
- Add the cornstarch slurry only after the sauce is bubbling or it will clump into unappealing lumps.
03 -
- Prepare every ingredient before you turn on the stove because once the wok is hot there is no time to chop or measure.
- A splash of water flicked into the wok should evaporate instantly, if it beads and dances you are ready to cook.