Hunan Chicken Dish: A Spicy Delight You Need to Try

Hunan Chicken is a vibrant and flavorful dish that has captured the hearts and taste buds of many around the world. Originating from the Hunan province in China, this dish is known for its bold flavors and spicy kick, making it a favorite among those who enjoy a little heat in their meals. The combination of tender chicken, fresh vegetables, and a medley of spices creates a delightful harmony of taste and texture that is simply irresistible.

What I love most about Hunan Chicken is its versatility; it can be served over rice or noodles, making it a convenient option for busy weeknights or special gatherings. The dish not only satisfies your hunger but also excites your palate with its rich, savory sauce and the crunch of fresh ingredients. Whether you’re a spice enthusiast or just looking to try something new, Hunan Chicken is sure to become a beloved staple in your kitchen. Join me as we explore this delicious recipe that brings a taste of China right to your home!

Ingredients:

• 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
• 2 tablespoons soy sauce
• 1 tablespoon rice wine or dry sherry
• 1 tablespoon cornstarch
• 2 tablespoons vegetable oil
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 medium onion, sliced
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 2-3 tablespoons Hunan chili paste (adjust to taste)
• 1 tablespoon sugar
• 1 tablespoon rice vinegar
• 1/2 cup chicken broth
• 2 green onions, chopped (for garnish)
• Cooked jasmine rice (for serving)

Marinating the Chicken

To start, I like to marinate the chicken to infuse it with flavor. Here’s how I do it:

1. In a medium bowl, combine the chicken pieces with soy sauce, rice wine, and cornstarch. This mixture will help tenderize the chicken and create a nice coating.
2. Mix everything well until the chicken is evenly coated. I usually use my hands for this, but a spatula works too!
3. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 30 minutes. If you have more time, letting it sit for a couple of hours will enhance the flavor even more.

Preparing the Vegetables

While the chicken is marinating, I prepare the vegetables. This step is quick and easy:

1. Slice the red and green bell peppers into thin strips. I like to keep them similar in size for even cooking.
2. Slice the onion into thin wedges. The onion adds a nice sweetness to the dish.
3. Minced the garlic and ginger. I find that fresh ginger adds a wonderful zing to the dish, so I always use fresh instead of powdered.

Cooking the Chicken

Now that the chicken is marinated and the vegetables are prepped, it’s time to cook everything:

1. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. I like to use a non-stick skillet for easy cleanup.
2. Once the oil is hot, add the marinated chicken to the skillet in a single layer. Avoid overcrowding the pan; you may need to do this in batches.
3. Cook the chicken for about 5-7 minutes, stirring occasionally, until it’s browned and cooked through. I like to check that the internal temperature reaches 165°F (75°C) for safety.
4. Once cooked, remove the chicken from the skillet and set it aside on a plate.

Stir-Frying the Vegetables

With the chicken cooked, it’s time to stir-fry the vegetables:

1. In the same skillet, add another tablespoon of vegetable oil if needed. The residual oil and flavor from the chicken will enhance the taste of the vegetables.
2. Add the sliced onions first and stir-fry for about 2 minutes until they start to soften.
3. Next, add the sliced bell peppers, garlic, and ginger. Stir-fry everything together for another 3-4 minutes until the vegetables are tender-crisp. I love the vibrant colors and aromas at this stage!

Combining Everything

Now it’s time to bring everything together:

1. Return the cooked chicken to the skillet with the vegetables.
2. Add the Hunan chili paste, sugar, rice vinegar, and chicken broth. Stir everything together to ensure the chicken and vegetables are well coated with the sauce.
3. Let the mixture simmer for about 5 minutes, allowing the flavors to meld together. If you prefer a thicker sauce, you can let it simmer a bit longer or add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) to thicken it up.
   

   Conclusion:

   In summary, this Hunan Chicken recipe is an absolute must-try for anyone looking to spice up their dinner routine with bold flavors and a delightful kick. The combination of tender chicken, vibrant vegetables, and that signature spicy sauce creates a dish that is not only satisfying but also incredibly versatile. You can serve it over a bed of fluffy jasmine rice or alongside some crispy stir-fried noodles for a complete meal that will impress your family and friends. If you’re feeling adventurous, consider adding your favorite vegetables or even swapping out the chicken for tofu or shrimp to cater to different dietary preferences. The beauty of this Hunan Chicken recipe lies in its adaptability, allowing you to make it your own while still enjoying the authentic taste of Hunan cuisine. I encourage you to give this recipe a try and experience the explosion of flavors for yourself. Once you do, I would love to hear about your experience! Share your thoughts, any variations you tried, or even a photo of your delicious creation. Let’s spread the love for this incredible Hunan Chicken dish together!
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   Hunan Chicken Dish: A Spicy Delight You Need to Try

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   • Author: Maria
   • Total Time: 45 minutes
   • Yield: 4 servings 1x

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   Description

   This Hunan-style chicken stir-fry features marinated chicken thighs, vibrant bell peppers, and a spicy sauce, all served over jasmine rice. It’s a quick and flavorful dish that brings the bold tastes of Chinese cuisine to your dinner table.

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   Ingredients

   Scale 1x2x3x

   • 1 pound boneless, skinless chicken thighs
   • 2 tablespoons soy sauce
   • 1 tablespoon rice wine or dry sherry
   • 1 tablespoon cornstarch
   • 2 tablespoons vegetable oil
   • 1 red bell pepper
   • 1 green bell pepper
   • 1 medium onion
   • 4 cloves garlic
   • 1 tablespoon fresh ginger
   • 2–3 tablespoons Hunan chili paste
   • 1 tablespoon sugar
   • 1 tablespoon rice vinegar
   • 1/2 cup chicken broth
   • 2 green onions
   • Cooked jasmine rice

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   Instructions

   1. In a medium bowl, combine the chicken pieces with soy sauce, rice wine, and cornstarch. Mix well until the chicken is evenly coated.
   2. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 30 minutes (or up to a couple of hours for more flavor).
   3. Slice the red and green bell peppers into thin strips.
   4. Slice the onion into thin wedges.
   5. Mince the garlic and ginger.
   6. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
   7. Add the marinated chicken to the skillet in a single layer, cooking for about 5-7 minutes until browned and cooked through (internal temperature should reach 165°F or 75°C).
   8. Remove the chicken from the skillet and set aside.
   9. In the same skillet, add another tablespoon of vegetable oil if needed.
   10. Add the sliced onions and stir-fry for about 2 minutes until they start to soften.
   11. Add the sliced bell peppers, garlic, and ginger, stir-frying for another 3-4 minutes until the vegetables are tender-crisp.
   12. Return the cooked chicken to the skillet with the vegetables.
   13. Add the Hunan chili paste, sugar, rice vinegar, and chicken broth. Stir to coat everything in the sauce.
   14. Let the mixture simmer for about 5 minutes to meld the flavors. For a thicker sauce, simmer longer or add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water).

   Notes

   • Adjust the amount of Hunan chili paste according to your spice preference.
   • Serve with cooked jasmine rice for a complete meal.
   • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

   • Prep Time: 30 minutes
   • Cook Time: 15 minutes