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Hunan Chicken Dish: A Spicy Delight You Need to Try

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

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.

Ingredients

Scale
  • 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

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

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Find it online: https://recipesrefreshing.com/hunan-chicken-dish-2/