Hunan Chicken
Elevate your weeknight dinner with Hunan Chicken—a bold, flavor-packed stir-fry inspired by authentic Chinese cuisine. This dish combines tender, marinated chicken breast with vibrant red and green bell peppers, crisp broccoli florets, and aromatic garlic and ginger, all simmered in a savory-sweet black bean sauce with a hint of spice from dried red chilies. Perfectly balanced with notes of soy sauce, rice vinegar, and sugar, the glossy sauce ties everything together for a restaurant-quality experience at home. Ready in just 40 minutes, this easy recipe offers a satisfying mix of textures and flavors, making it a crowd-pleaser for families and guests alike. Serve it over steamed rice or noodles for a delicious and wholesome meal that’s rich in both taste and tradition. Keywords: Hunan Chicken Recipe, Chinese Stir-Fry, Black Bean Sauce Chicken, Weeknight Dinner Ideas.
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Recipe Information
Ingredients
- 1 pound chicken breast
- 3 tablespoons soy sauce
- 2 tablespoons cornstarch
- 4 tablespoons vegetable oil
- 3 cloves garlic
- 1 inch piece ginger
- 1 red bell pepper
- 1 green bell pepper
- 1 cup broccoli florets
- 3 dried red chilies
- 2 tablespoons black bean sauce
- 1 cup chicken broth
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 2 scallions
Instructions
Cut the chicken breast into bite-sized pieces. In a bowl, combine the chicken pieces with 2 tablespoons of soy sauce and cornstarch. Mix well and set aside to marinate for 10 minutes.
Mince the garlic cloves and ginger. Slice the red and green bell peppers into thin strips. Cut the scallions into 1-inch pieces.
In a large skillet or wok over medium-high heat, add 2 tablespoons of vegetable oil. Once hot, add the marinated chicken pieces. Stir-fry the chicken until it is browned and cooked through, about 5-6 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 2 tablespoons of vegetable oil. Add minced garlic, ginger, and dried red chilies. Stir-fry for about 30 seconds until fragrant.
Add the bell peppers, broccoli florets, and a pinch of salt. Stir-fry the vegetables for about 3-4 minutes until they start to soften.
Return the chicken to the skillet. Add the black bean sauce, remaining 1 tablespoon of soy sauce, chicken broth, rice vinegar, and sugar. Stir everything together to combine.
Let the mixture simmer for about 2-3 minutes until the sauce thickens slightly and coats the chicken and vegetables evenly.
Add the scallions to the skillet, toss to combine, and cook for another minute.
Serve the Hunan Chicken hot over steamed rice or your choice of noodles. Enjoy!
Nutrition Facts
Calories |
1497 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.7 g | 94% | |
| Saturated Fat | 12.3 g | 62% | |
| Polyunsaturated Fat | 37.6 g | ||
| Cholesterol | 390 mg | 130% | |
| Sodium | 5699 mg | 248% | |
| Total Carbohydrate | 75.3 g | 27% | |
| Dietary Fiber | 17.7 g | 63% | |
| Total Sugars | 19.9 g | ||
| Protein | 148.5 g | 297% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 233 mg | 18% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 2968 mg | 63% | |
*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.
