Hunan Chicken
Get a taste of China with this spicy Hunan chicken stir-fry!
Ingredients
- 1 tablespoon grated ginger
- 1 tablespoon Chinese Shaoxing wine or dry sherry
- 2 tablespoons low-sodium soy sauce
- 2 pounds boneless chicken breasts or thighs, without skin, cut into bite-size pieces
- 1/2 cup chicken broth
- 1 tablespoon low sodium soy sauce
- 2 tablespoons wine vinegar
- 1 tablespoon sugar
- Kosher salt, to taste
- 1/2 teaspoon ground Sichuan pepper*
- 2 green onions sliced on a diagonal into 1-inch pieces
- 2 to 3 small dry red chile peppers, seeds removed (more or less)
- 3 to 4 tablespoons cooking oil
- 1 tablespoon cornstarch
- 2 tablespoons sliced green onions, for garnish, optional
Instructions
- Combine the ginger, wine, and 2 tablespoons of soy sauce in a glass or stainless steel bowl. Add the chicken pieces and marinate for 20 minutes.
- In a separate bowl, combine the chicken broth, 1 tablespoon of soy sauce, rice vinegar, sugar, salt and the Sichuan pepper. Set aside
- Heat the oil in a large skillet or wok over high heat. Add the scallion and hot chile peppers, and stir fry for a few minutes. Add the chicken and marinade mixture and stir-fry for 2 to 3 minutes longer. Add chicken broth mixture and mix well. Lower the heat to medium-low and cook until the chicken pieces are tender. Thighs may take a bit longer.
- Combine the cornstarch with 2 teaspoons of water and mix to make a smooth slurry: add to the chicken mixture and continue cooking until the liquids are thickened.
- Garnish with green onion tops if desired. Serve with hot cooked rice.
Notes
Sichuan peppercorns have a distinctive peppery flavor with citrus notes. To substitute, combine ground 1/4 teaspoon of black pepper with 1/4 teaspoon of ground coriander.
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