10-Minute Hunan Chicken

This Hunan chicken recipe combines juicy chicken stir-fried with tender veggies in an authentic savory and spicy Hunan sauce. Ready in 10 minutes, it’s WAY better than takeout! Watch the video below to see how I make it in my kitchen.

Course Main Course

Cuisine Chinese

Cook Time 10

Total Time 10

Servings servings

Calories 358kcal

Author Arman Liew

Ingredients

1 pound chicken thighs skinless, chopped into bite sized pieces
1 tablespoon almond flour or cornstarch
1 tablespoon oil

For the stir fry

1 tablespoon sesame oil
2 cloves garlic minced
1 tablespoon ginger minced
3 cups broccoli chopped
1 large bell pepper chopped
1 medium zucchini chopped

For the Hunan sauce

1/2 cup chicken broth
3 tablespoon soy sauce
1 tablespoon fish sauce
1 tablespoon white vinegar
2 tablespoon brown sugar
2 tablespoon chili paste I used sambal oelek
1/2 teaspoon cornstarch or xanthan gum

Instructions

Make the Hunan sauce by whisking together the chicken broth, soy sauce, fish sauce, white vinegar, brown sugar, chili paste, and cornstarch, and setting aside.
In a bowl, add the chopped chicken and almond flour and lightly mix together.
Add the oil in a non-stick pan or wok and place over medium heat. Stir fry the chicken until mostly cooked, around five minutes. Remove the chicken from the pan.
Add the sesame oil and, when hot, add the minced garlic and ginger and stir fry for several minutes. Add the remaining vegetables and cook until mostly tender, around 3 minutes.
Add the chicken back to the pan, before adding the Hunan sauce. Let it bubble and thicken for several minutes, before removing it from the heat.

Video

Notes

TO STORE: Leftovers can be stored in the refrigerator, covered, for up to 5 days.

TO FREEZE: Place the Hunan chicken in a shallow container and store it in the freezer for up to 6 months.

TO REHEAT: Either microwave for 1-2 minutes or pan fry until warm and sizzling.

Nutrition