High Protein Hunan Chicken
Elevate your weeknight dinner with this flavorful High Protein Hunan Chicken recipe that combines bold, fiery flavors and nutrient-packed ingredients into one irresistible dish. Tender strips of marinated chicken sizzle to perfection, paired with crisp stir-fried vegetables like broccoli, zucchini, and bell peppers for a colorful and wholesome bite. The signature sauce—a harmonious blend of soy, oyster, and hoisin sauces, brightened with rice vinegar and a touch of sugar—adds the perfect balance of sweet and savory, while dried red chilies and fresh ginger bring an authentic kick. Ready in under 35 minutes, this protein-rich stir-fry is ideal for fitness enthusiasts and busy families alike. Serve it piping hot over steamed rice for a satisfying and health-conscious meal that rivals your favorite takeout. Perfect for those seeking high-protein recipes, quick stir-fry ideas, or spicy Asian-inspired dishes!
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Recipe Information
Ingredients
- 500 g Boneless, skinless chicken breast
- 60 ml Soy sauce
- 20 g Cornstarch
- 30 ml Cooking oil (preferably vegetable or canola)
- 4 cloves Garlic, minced
- 1 tbsp Ginger, minced
- 1 medium Red bell pepper, sliced
- 1 medium Zucchini, sliced
- 200 g Broccoli florets
- 3 stalks Scallions, sliced
- 4 Dried red chilies
- 30 ml Oyster sauce
- 30 ml Hoisin sauce
- 15 ml Rice vinegar
- 5 g Sugar
- 125 ml Chicken broth
- 5 ml Sesame oil
Instructions
Start by slicing the chicken breast into thin strips. In a medium bowl, combine the chicken with 30 ml of soy sauce and cornstarch. Mix until the chicken is well coated, and let it marinate for 10 minutes.
While the chicken marinates, prepare the vegetables: slice the red bell pepper and zucchini, cut the broccoli into bite-sized florets, and slice the scallions.
In a small bowl, combine the remaining soy sauce, oyster sauce, hoisin sauce, rice vinegar, sugar, and chicken broth. Stir well to create the sauce and set aside.
Heat the cooking oil in a large skillet or wok over medium-high heat. Once hot, add the marinated chicken strips in a single layer. Cook for 3-4 minutes without stirring to let a crust form, then stir-fry for another 2 minutes until the chicken is cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the garlic, ginger, and dried red chilies. Stir-fry for about 30 seconds until fragrant.
Add the red bell pepper, zucchini, and broccoli to the skillet. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
Return the cooked chicken to the skillet. Pour in the prepared sauce and stir well to combine, ensuring the chicken and vegetables are coated evenly.
Let the mixture simmer for an additional 2-3 minutes until the sauce thickens slightly.
Stir in the sliced scallions and sesame oil just before serving.
Serve hot with steamed rice or your choice of side.
Nutrition Facts
Calories |
1635 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.6 g | 74% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 2.6 g | ||
| Cholesterol | 426 mg | 142% | |
| Sodium | 4520 mg | 197% | |
| Total Carbohydrate | 104.4 g | 38% | |
| Dietary Fiber | 22.5 g | 80% | |
| Total Sugars | 29.2 g | ||
| Protein | 182.6 g | 365% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 322 mg | 25% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 3264 mg | 69% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
