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Chicken Lunch Dinner One Pot 30 Minutes or Less Asian
4.7 from 28 votes

Hunan Chicken

Jump to RecipePrintRate
By: Joanna Cismaru •8/5/23 15 Comments

This post may contain affiliate links. Please read my disclosure policy.

This Hunan Chicken is a spicy, simple, saucy stir fry has to be next on your list for dinner! Enjoy it with your favorite rice or noodles, or all on its own. It’s sure to be a hit at your next takeout fakeout night! Turn the heat up or down as much as you can handle.

side shot of hunan chicken freshly made in a big blue wok
Table of Contents Open
  • Easy Hunan Chicken Recipe
  • What Is Hunan Chicken?
  • Ingredients You’ll Need
  • How To Make Hunan Chicken
  • What Other Vegetables Can I Add To My Hunan Chicken?
  • How To Serve Hunan Chicken
    • Chow Mein
    • Homemade Egg Rolls
    • Sesame Noodles
    • Fresh Spring Rolls
  • Expert Tips
  • How To Store Leftovers
  • More Asian Dishes You’ll Love
  • Hunan Chicken
    • Ingredients
    • Instructions
    • Equipment
    • Notes
    • Nutrition Information
  • Did You Make This?

Easy Hunan Chicken Recipe

I love making Asian dishes at home, especially all my Chinese restaurant favorites like Kung Pao Chicken, Easy Beef and Broccoli Stir Fry or Chinese Lemon Chicken. The great thing about Asian dishes is that they’re incredibly easy to make, the hardest part is assembling all your ingredients. Once you do that, the cooking takes no time at all.

What Is Hunan Chicken?

This spicy dish hailing from the Hunan province of China is traditionally loaded up with chilies and tossed in a tangy sauce. I’ve toned down the spiciness a bit for my own version, but it still packs some heat! You can always add more or less spice as you see fit.

What an easy recipe this was! The hardest part is chopping all the vegetables up. You can chop them up small, big, use completely different mix-ins; it’s up to you. While my recipe includes my own stir fry favorites, I have a list for you below with other veggies you can include to customize your own Hunan chicken.

Ingredients You’ll Need

overhead shot of all ingredients needed to make hunan chicken
  • Chicken – Skinless and boneless chicken breasts or chicken thighs. Feel free to sub the chicken with beef, pork or shrimp.
  • Cornstarch – You’ll need cornstarch for both coating the chicken and thickening the sauce. This is a must pantry ingredient, as it’s used a lot in Asian cooking.
  • Pepper – Freshly ground pepper is always best!
  • Sesame oil – Try to find toasted sesame oil. You’ll thank me! If you don’t have any, you can sub it with some vegetable oil.
  • Vegetables – Carrot, celery, bell pepper, broccoli and onion.
  • Chilies – I used whole dried red chili peppers. You can use fresh red chilies if you’re brave, but trust me, huge difference.
  • Garlic and ginger – Fresh or from a jar. You can even use garlic ginger paste.
  • Peanuts – Plain, toasted, salted; up to you! They’re great to add a little crunch, so you can skip them if you don’t have them. You can sub peanuts with other nuts, such as cashews.
  • Soy sauce – I always opt for low sodium soy sauce.
  • Chicken broth – Veggie broth can be used instead. Try and find the low sodium or no sodium added kind. Asian dishes tend to have quite a bit of sodium so it’s best to reduce it wherever possible.
  • Honey – Or brown sugar to add a bit of sweetness and balance out the flavor.
  • Oyster Sauce – Yep, it’s actually made from oysters, to be precise it’s a mixture of caramelized oyster juice. Again a great pantry ingredient.
  • Rice vinegar – Same as rice wine vinegar. Sub with regular white vinegar or apple cider vinegar.
  • Chili garlic sauce – Also known as sambal oelek. You can substitute with any hot sauce you like best but this ingredient is a favorite of mine and I add it to a whole bunch of recipes, including chicken noodle soup!

How To Make Hunan Chicken

process shots showing how to easily make hunan chicken
  1. Cook the chicken. Add the chicken, cornstarch, and pepper to a mixing bowl. Toss well to completely coat each piece of chicken. Heat the sesame oil in a large skillet or wok over medium-high heat. Add the chicken pieces, working in batches if needed. Cook until browned on all sides. Remove the chicken from the pan and set aside. (This is the beginning of many Asian dishes)
  2. Cook the veggies. If needed, add more sesame oil. Add the carrot, celery, bell pepper, broccoli, onion, and chilies to the pan. Sauté, stirring occasionally, until the veggies soften, 4-5 minutes. Meanwhile, whisk the sauce ingredients together.
  3. Make the hunan sauce and add to wok. Stir the garlic and ginger in with the veggies and sauté for another 30 seconds. Pour the sauce into the skillet and reduce the heat to medium. Stir constantly until the sauce thickens.
  4. Finish and serve. Add the chicken back to the skillet and toss well to coat in the sauce. Garnish with chopped peanuts and serve over noodles or rice.
side shot of two black plates with hunan chicken over a bed of rice with chop sticks on top of the plates

What Other Vegetables Can I Add To My Hunan Chicken?

This savory stir fry can by loaded up with any of your favorite veggies. Need some inspiration? Here are some ideas:

  • Snow peas
  • Mushrooms
  • Baby corn
  • Zucchini
  • Water chestnuts
  • Green onions
  • Cabbage
  • Bean Sprouts

How To Serve Hunan Chicken

I served this dish over some simple jasmine rice. Do you prefer noodles? Cook up any of your favorite Asian style noodles. You can also toss the rice or noodles directly into the skillet with that saucy stir fry.

Looking for some fun sides to serve up with your Hunan chicken? Try these:

chow mein in a white asian bowl.
15 minutes mins

Chow Mein

a platter full of freshly made egg rolls with two sauces
1 hour hr

Homemade Egg Rolls

side view shot of chopsticks taking a bite of sesame noodles from a bowl
10 minutes mins

Sesame Noodles

spring rolls cut in half in a black bowl with peanut sauce.
20 minutes mins

Fresh Spring Rolls

overhead shot of freshly made hunan chicken in a big wok with a wooden spatula inside

Expert Tips

  1. Prep all your ingredients and make the Hunan sauce first. This is the most time consuming part. Once this is done, cooking is a piece of cake.
  2. Customize the heat level. You may like it really spicy or really mild. Simply use as many dried chilies as you like and adjust amount of chili garlic sauce to your preference.
  3. Don’t overcook the veggies. You only want them to soften a bit, but you still want them to be crispy and fresh.
  4. Freeze your chicken breast for a few minutes before cutting it, to make it easier to cut into cubes or thin slices.
  5. Notice I don’t add any salt to this dish and that’s because there should be plenty of sodium from all the other ingredients, however, taste and adjust seasonings to your liking.

How To Store Leftovers

Transfer leftovers to an airtight container and store for 3-4 days in the fridge. You can reheat in the microwave, or you can use a skillet over medium heat. If you find the sauce is drying out a bit using a skillet, add a splash of water or broth to bring it back to life.

You can also store your Hunan chicken in the freezer. This makes for a great, easy freezer meal for busy weeknights! It will last 2-3 months. Reheat either using the microwave, or let it thaw overnight in the fridge and reheat in a skillet.

overhead shot of hunan chicken on a bed of rice in a black bowl with chopsticks on top of the plate

More Asian Dishes You’ll Love

  • Orange Chicken
  • Mongolian Beef
  • Easy Beef and Broccoli Stir Fry
  • Kung Pao Chicken
  • Instant Pot General Tso’s Chicken
  • Meatball Banh Mi Bowls
  • Bulgogi Pork
  • Air Fryer Lemon Chicken
  • Chicken Mushroom Stir Fry

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

side shot of two black plates with hunan chicken over a bed of rice with chop sticks on top of the plates
4.68 from 28 votes

Hunan Chicken

Prep 15 minutes minutes
Cook 15 minutes minutes
Total 30 minutes minutes
4
Rate Recipe Print Recipe
This Hunan Chicken is a spicy, simple, saucy stir fry has to be next on your list for dinner! Enjoy it with your favorite rice or noodles, or all on its own. It's sure to be a hit at your next takeout fakeout night! Turn the heat up or down as much as you can handle.
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Ingredients

For the stir fry

  • 1 pound chicken breast (boneless and skinless, cut into bite-sized pieces)
  • ⅓ cup cornstarch
  • ½ teaspoon pepper (or to taste)
  • 2 tablespoon sesame oil
  • 1 medium carrot (sliced 1/4" thin diagonally)
  • 1 stalk celery (sliced into 1/2" pieces diagonally)
  • 1 red bell pepper (sliced into 1/2" strips)
  • ½ red onion (sliced into 1/4" thin strips)
  • 2 cups broccoli florets
  • 3-6 dried chilies (whole, as per your spice preference)
  • 1 tablespoon garlic (minced)
  • 1 tablespoon ginger (minced)
  • ¼ cup peanuts (roughly chopped)

For the sauce

  • ¼ cup soy sauce (low sodium)
  • ½ cup chicken broth (low sodium)
  • 2 tablespoon oyster sauce
  • 1 tablespoon honey
  • 1 tablespoon rice vinegar
  • 1 tablespoon cornstarch
  • 2 teaspoon chili garlic sauce (aka sambal oelek)

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions 

  • Cook the chicken: Add the chicken, cornstarch, and pepper to a mixing bowl. Toss well to completely coat each piece of chicken. Heat the sesame oil in a large skillet or wok over medium-high heat. Add the chicken pieces, working in batches if needed. Cook until browned on all sides. Remove the chicken from the pan and set aside.
  • Cook the veggies: If needed, add more sesame oil. Add the carrot, celery, bell pepper, broccoli, onion, and chilies to the pan. Sauté, stirring occasionally, until the veggies soften, 4-5 minutes.
  • Make the hunan sauce: Whisk all the sauce ingredients together in a bowl.
  • Incorporate the sauce: Stir the garlic and ginger in with the veggies and sauté for another 30 seconds. Pour the sauce into the skillet and reduce the heat to medium. Stir constantly until the sauce thickens.
  • Finish: Add the chicken back to the skillet and toss well to coat in the sauce. Garnish with chopped peanuts and serve over noodles or rice.

Equipment

  • 14-inch Wok

Notes

  1. Nutritional information does not include rice.
  2. Prep all your ingredients and make the Hunan sauce first. This is the most time consuming part. Once this is done, cooking is a piece of cake.
  3. Customize the heat level. You may like it really spicy or really mild. Simply use as many dried chilies as you like and adjust amount of chili garlic sauce to your preference.
  4. Don’t overcook the veggies. You only want them to soften a bit, but you still want them to be crispy and fresh.
  5. Freeze your chicken breast for a few minutes before cutting it, to make it easier to cut into cubes or thin slices.
  6. Notice I don’t add any salt to this dish and that’s because there should be plenty of sodium from all the other ingredients, however, taste and adjust seasonings to your liking.
  7. Leftovers: Transfer leftovers to an airtight container and store for 3-4 days in the fridge. You can reheat in the microwave, or you can use a skillet over medium heat. If you find the sauce is drying out a bit using a skillet, add a splash of water or broth to bring it back to life.
  8. Freezing: This makes for a great, easy freezer meal for busy weeknights! It will last 2-3 months. Reheat either using the microwave, or let it thaw overnight in the fridge and reheat in a skillet.
  9.  

Nutrition Information

Serving: 1servingCalories: 373kcal (19%)Carbohydrates: 30g (10%)Protein: 30g (60%)Fat: 15g (23%)Saturated Fat: 2g (13%)Cholesterol: 73mg (24%)Sodium: 1080mg (47%)Potassium: 843mg (24%)Fiber: 4g (17%)Sugar: 9g (10%)Vitamin A: 3941IU (79%)Vitamin C: 83mg (101%)Calcium: 58mg (6%)Iron: 2mg (11%)

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

side shot of two black plates with hunan chicken over a bed of rice with chop sticks on top of the plates

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Joanna Cismaru

Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Through Jo Cooks, I invite you to join me in my kitchen as we explore delicious recipes from around the globe, celebrate the joy of cooking, and make every meal a memorable one. Happy cooking!

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15 Comments
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Jennifer
Jennifer
Posted: 3 months ago

5 stars
Made this for dinner tonight. Easy to make and so much flavour.

0
Reply
Joanne Lind
Joanne Lind
Posted: 7 months ago

5 stars
Made this for dinner last night! Easy & quick with a delicious flavourful sauce. Water chestnuts & snow peas for a little extra crunch!

0
Reply
Rhonda Thomas
Rhonda Thomas
Posted: 1 year ago

5 stars
Fantastic dish! Very tasty! Made this for dinner last night and loved it. I added zucchini and snow peas. Will definitely put this in the dinner rotation.It also would be great to serve to dinner/lunch guests. Bravo Jo!

0
Reply
Roberta Hooker
Roberta Hooker
Posted: 1 year ago

5 stars
I have made this recipe numerous times. The only ingredient I don’t use is the peanuts. It takes some time to prep, but it is totally worth it. And it gets easier each time you make it. I’ve only had positive feedback from anyone who has eaten it. One time someone took a small portion. I know they were hesitant as they are a meat and potatoes person. But after a few bites, they filled their plate.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Roberta Hooker
Posted: 1 year ago

Nice! Glad you guys all enjoyed it!

0
Reply
Sylvia
Sylvia
Posted: 2 years ago

5 stars
This is delicious

0
Reply
James
James
Posted: 3 years ago

5 stars
Brilliant recipe

0
Reply
Cathie Swango
Cathie Swango
Posted: 3 years ago

5 stars
We both really enjoyed this recipe. Had to cut down on some of the hotness.

0
Reply
Roberta Hooker
Roberta Hooker
Posted: 3 years ago

I can’t tell you how many times I have made this delicious recipe! and mostly for company. Always rave reviews. It is a keeper. And great for leftovers. I make extra on purpose. Thank you so much Jo for this recipe. It’s a keeper. My only change…I leave of the peanuts. Thank you again.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Roberta Hooker
Posted: 3 years ago

My pleasure, glad you like it!

0
Reply
Pete C
Pete C
Posted: 3 years ago

5 stars
This was delicious Hunan Chicken! Just enough spiciness.
I will be trying some of your other recipes. Thanks.

0
Reply
Karen Kipper
Karen Kipper
Posted: 3 years ago

This looks delicious! I will be making it for children as well, do you advise leaving out or lessening the chili sauce? I’m going to go easy on the peppers too.

Thank you so much!

0
Reply
Jo Cooks Team
Jo Cooks Team
Reply to  Karen Kipper
Posted: 3 years ago

You can use as much or little as you like depending on their spice preference!

0
Reply
Connie McGrath
Connie McGrath
Posted: 3 years ago

5 stars
This was excellent. I used snow peas instead of broccoli bc we like them and have broccoli so often it was time for a change. Did not have dried Chili peppers so I upped the chili garlic sauce to a tablespoon. Once everything was chopped up it took no time to cook. Served over rice. Husband can’t wait to eat the leftovers for lunch. This will be a regular meal in the future.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Connie McGrath
Posted: 3 years ago

Hi Connie! I’m so glad to hear you guys enjoyed it!

0
Reply

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I’m Joanna (Jo for short) and this is the place where I share my passion for easy and delicious recipes. From comforting classics to global flavors, I believe that cooking should be fun, approachable, and most importantly, rewarding. Join me on this culinary journey and let’s get cooking!

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