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How to Make Hunan Chicken and Vegetables - A Step-by-Step Guide

When it comes to Chinese cuisine, the province of Hunan is known for its bold and fiery flavors. One of the most popular dishes to come out of this region is Hunan Chicken and Vegetables. This dish is a perfect blend of tender chicken, crisp vegetables, and a flavorful sauce that packs a punch.

What makes this dish stand out is the distinct use of spicy ingredients, particularly the use of Hunan pepper which gives the dish its signature heat. The combination of savory, sour, sweet, an...

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Ingredients

  • 6 dried red pepper pods
  • 2 tablespoons soy sauce, or more to taste
  • 1 tablespoon chopped green onion
  • 1 tablespoon hoisin sauce
  • 2 teaspoons chile oil
  • 1 ½ teaspoons jarred minced garlic
  • 1 teaspoon white sugar
  • 1 teaspoon ground ginger
  • 1 teaspoon salt
  • ½ cup vegetable oil, or as needed
  • 1 ½ cups Chicken, broilers or fryers, breast, meat only, raw
  • ½ cup water
  • ½ cup carrot strips
  • ½ cup chopped green bell pepper
  • ½ cup coarsely chopped onion
  • ½ cup baby corn, drained
  • ½ cup sliced water chestnuts, drained
  • ½ cup sliced bamboo shoots, drained
  • 2 cups warm cooked rice

Information

  • Prep Time: 25 mins
  • Cook Time: 10 mins
  • Total Time: 35 mins
  • Servings: 4
  • Yield: 4 servings

  • Mix pepper pods, soy sauce, green onion, hoisin sauce, chile oil, garlic, sugar, ginger, and salt for sauce together in a bowl; set aside.
  • Heat about 1 inch vegetable oil in a wok over medium-high heat. Add chicken; stir and saute until no longer pink, about 3 minutes. Remove chicken with a slotted spoon and set on a plate. Pour hot oil into a container and discard when cool.
  • Add water to the wok and bring to a boil. Add carrots, bell pepper, onion, corn, water chestnuts, and bamboo shoots; cook and stir for about 1 minute. Remove with a slotted spoon to a bowl. Pour out and discard any remaining water.
  • Pour the reserved sauce into the wok. Stir and heat over medium heat. Add chicken and vegetables to the sauce; stir until well coated. Remove pepper pods and serve over cooked rice.

    • Nutrition

    409 cal.

    • Total Fat: 11g
    • Saturated Fat: 1g
    • Cholesterol: 48mg
    • Sodium: 1302mg
    • Total Carbohydrate: 56g
    • Dietary Fiber: 4g
    • Total Sugars: 6g
    • Protein: 26g
    • Vitamin C: 17mg
    • Calcium: 84mg
    • Iron: 5mg
    • Potassium: 787mg

    Categories

    Chicken recipes
    Vegetable recipes
    Stir fry recipes
    Spicy recipes