Shanghai Hunan Chicken
Experience the perfect blend of bold flavors and vibrant colors with Shanghai Hunan Chicken—a delightful fusion dish that combines the spicy heat of Hunan cuisine with the umami-rich elements of Shanghai-style cooking. Tender, marinated chicken thighs are stir-fried to golden perfection and tossed with crisp bell peppers, aromatic garlic, and ginger, all enveloped in a savory-sweet sauce made from soy sauces, Shaoxing wine, oyster sauce, and a hint of chili heat. This quick and flavorful stir-fry is ready in just 35 minutes, making it an ideal choice for weeknight dinners or a show-stopping centerpiece for a Chinese-inspired feast. Pair it with steamed rice to soak up the glossy, addictive sauce, and garnish with fresh green onions for a final pop of freshness.
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Recipe Information
Ingredients
- 500 g boneless, skinless chicken thighs
- 2 tbsp cornstarch
- 2 tbsp soy sauce
- 1 tbsp Shaoxing wine (Chinese cooking wine)
- 3 tbsp vegetable oil
- 3 garlic cloves, minced
- 1 tbsp ginger, finely grated
- 4 dried red chilies, sliced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1 small onion, thinly sliced
- 1 tbsp dark soy sauce
- 1 tbsp light soy sauce
- 1 tbsp oyster sauce
- 1 tsp rice vinegar
- 1 tsp sugar
- 100 ml chicken stock or water
- 2 green onions, chopped
Instructions
Cut the chicken thighs into bite-sized pieces and place them in a bowl.
Add 2 tablespoons of cornstarch, 2 tablespoons of soy sauce, and 1 tablespoon of Shaoxing wine to the chicken. Mix well and let it marinate for 15 minutes.
In a small bowl, prepare the sauce by combining 1 tablespoon of dark soy sauce, 1 tablespoon of light soy sauce, 1 tablespoon of oyster sauce, 1 teaspoon of rice vinegar, 1 teaspoon of sugar, and 100 ml of chicken stock or water. Mix thoroughly and set aside.
Heat 2 tablespoons of vegetable oil in a large wok or frying pan over medium-high heat.
Add the marinated chicken in batches to avoid overcrowding. Sear the chicken until golden brown on all sides and mostly cooked through, about 3-4 minutes per batch. Remove the cooked chicken and set aside.
In the same pan, add the remaining 1 tablespoon of vegetable oil. Add the minced garlic, grated ginger, and dried red chilies. Stir-fry for 30 seconds until fragrant.
Add the diced green bell pepper, red bell pepper, and sliced onion to the pan. Stir-fry for 3 minutes until slightly softened.
Return the cooked chicken to the pan and pour the prepared sauce over the mixture. Toss well to coat all the ingredients.
Cook everything together for 2-3 more minutes until the sauce thickens slightly and the chicken is fully cooked.
Sprinkle the chopped green onions over the dish, give it a final toss, and remove it from the heat.
Serve hot with steamed rice or your choice of side dish.
Nutrition Facts
Calories |
1827 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.4 g | 125% | |
| Saturated Fat | 21.3 g | 106% | |
| Polyunsaturated Fat | 25.3 g | ||
| Cholesterol | 625 mg | 208% | |
| Sodium | 5043 mg | 219% | |
| Total Carbohydrate | 93.0 g | 34% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 34.4 g | ||
| Protein | 147.9 g | 296% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 315 mg | 24% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 3052 mg | 65% | |
*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.
