Spicy Hunan Chicken Stir-Fry (Print Version)
Spicy Chinese wok dish with tender chicken and crisp vegetables in garlicky chili sauce.
# Ingredient List:
→ Meats
01 - 1.1 lb boneless, skinless chicken breast, thinly sliced
→ Marinade
02 - 1 tablespoon soy sauce
03 - 1 tablespoon Shaoxing wine (or dry sherry)
04 - 1 teaspoon cornstarch
→ Vegetables
05 - 1 red bell pepper, sliced
06 - 1 green bell pepper, sliced
07 - 3.5 oz broccoli florets
08 - 3.5 oz snow peas
09 - 1 carrot, thinly sliced
10 - 2 spring onions, chopped
11 - 2 cloves garlic, minced
12 - 1 teaspoon fresh ginger, minced
→ Sauce
13 - 2 tablespoons soy sauce
14 - 1 tablespoon oyster sauce
15 - 1 tablespoon rice vinegar
16 - 1 teaspoon sugar
17 - 2 teaspoons chili paste or chili garlic sauce, adjusted to taste
18 - 2 tablespoons chicken stock or water
19 - 1 teaspoon cornstarch dissolved in 1 tablespoon water
→ Cooking
20 - 2 to 3 tablespoons vegetable oil
# Directions:
01 - In a mixing bowl, combine the sliced chicken with soy sauce, Shaoxing wine, and cornstarch. Toss to coat evenly and let marinate for 10 minutes at room temperature.
02 - In a separate bowl, whisk together the soy sauce, oyster sauce, rice vinegar, sugar, chili paste, and chicken stock. Reserve the cornstarch slurry separately.
03 - Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat until smoking. Add the marinated chicken in a single layer and stir-fry for 3 to 4 minutes until golden and cooked through. Transfer to a plate and set aside.
04 - Add another tablespoon of oil to the wok. Toss in the minced garlic, ginger, and spring onions, stirring vigorously for about 30 seconds until fragrant.
05 - Add the red and green bell peppers, broccoli florets, snow peas, and carrot to the wok. Stir-fry for 2 to 3 minutes until the vegetables are crisp-tender.
06 - Return the cooked chicken to the wok and pour in the prepared sauce. Toss everything together to distribute evenly.
07 - Stir in the cornstarch slurry and continue stir-frying for 1 to 2 minutes until the sauce thickens to a glossy coating that clings to the chicken and vegetables.
08 - Transfer to a warm platter and serve immediately over steamed jasmine or brown rice.
# Expert Advice:
01 -
- The sauce clings to every piece of chicken and vegetable like it was meant to be there, creating bite after bite of intense savory satisfaction.
- It comes together faster than delivery, and honestly tastes better than most takeout I have had.
02 -
- If your wok is not screaming hot when the chicken goes in, you will steam it instead of searing it, and the texture will never recover.
- Prep every single ingredient before you turn on the stove because once cooking starts, it moves too fast for chopping on the fly.
03 -
- Cook the chicken in two batches if your wok is not very large, overcrowding is the enemy of a good sear and the entire dish suffers for it.
- A teaspoon of toasted sesame oil drizzled over the finished dish right before serving adds a perfume that pulls every flavor together.