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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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4.61 from 23 votes

Hunan Chicken

Hunan Chicken - This 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.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Dinner, Lunch
Cuisine: Asian
Keyword: hunan chicken
Servings: 4
Calories: 373kcal



For the stir fry

  • 1 pound chicken breast boneless and skinless, cut into bite-sized pieces
  • 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


  • 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 sauce: Whisk all the sauce ingredients together in a bowl.
  • Make it saucy: 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.


  1. 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.
  2. 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.


Calories: 373kcal | Carbohydrates: 30g | Protein: 30g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 73mg | Sodium: 1080mg | Potassium: 843mg | Fiber: 4g | Sugar: 9g | Vitamin A: 3941IU | Vitamin C: 83mg | Calcium: 58mg | Iron: 2mg