Hunan Chicken
Get a taste of China with this spicy Hunan chicken stir-fry!
Ingredients
For the Marinade
- 1 tbsp ginger, grated
- 1 tbsp Chinese Shaoxing wine or dry sherry
- 2 tbsp low-sodium soy sauce
- 2 pounds boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
For the Sauce
- ½ cup low sodium chicken broth
- 1 tbsp low sodium soy sauce
- 2 tbsp rice vinegar
- 1 tbsp granulated sugar
- ½ tsp toasted and ground Sichuan peppercorns*, or Sichuan pepper powder
For the Stir-Fry
- 3 to 4 tbsp cooking oil
- 2 green onions sliced on a diagonal into 1-inch pieces
- 2 to 3 small dry red chile peppers, seeds removed
- 1 tsp minced garlic
- 1 tbsp cornstarch
- 1 tbsp water
- 2 tbsp thinly sliced green onions (optional), for garnish
Recommended Equipment
Instructions
- Combine the ginger, sherry or Chinese wine, and 2 tablespoons of soy sauce in a glass or stainless steel bowl. Add the chicken pieces and marinate for 20 minutes.1 tbsp ginger | 1 tbsp Chinese Shaoxing wine or dry sherry | 2 tbsp low-sodium soy sauce | 2 pounds boneless, skinless chicken breasts or thighs
- In a separate bowl, combine the chicken broth, 1 tablespoon of soy sauce, rice vinegar, sugar, and the Sichuan pepper. Set aside.1/2 cup low sodium chicken broth | 1 tbsp low sodium soy sauce | 2 tbsp rice vinegar | 1 tbsp granulated sugar | 1/2 tsp toasted and ground Sichuan peppercorns*
- Heat the oil in a large skillet or wok over high heat. Add the green onion slices and chile peppers; stir-fry for 1 to 2 minutes until fragrant. Add the chicken and its marinade, stir-frying for another 2 minutes. Add the garlic and stir-fry for about 30 seconds. Pour in the chicken broth mixture and stir to combine. Reduce the heat to medium-low and simmer for 2 to 4 minutes, or until the chicken is cooked through and tender. (Note: Thigh meat may require the full 4 minutes or slightly longer to become tender.)2 green onions sliced on a diagonal into 1-inch pieces | 2 to 3 small dry red chile peppers | 3 to 4 tbsp cooking oil
- Combine the cornstarch with the water, stirring until smooth. Add it to the chicken mixture and continue cooking until the liquid thickens.1 tbsp cornstarch | 1 tbsp water
- Garnish with sliced green onions if desired.2 tbsp thinly sliced green onions (optional)
Notes
*Toast the Sichuan peppercorns in a dry skillet over medium-low heat for 2 to 3 minutes, shaking the pan constantly. They should get a bit darker and become fragrant. If they smoke, they will be bitter. Grind them in a spice/coffee grinder or mortar and pestle, then put them through a fine-mesh strainer. You do need to sift them, or you could end up with woody pieces or gritty seeds.
If using store-bought Sichuan pepper powder, give it a quick pass through a fine-mesh strainer before adding it to your sauce to ensure a perfectly smooth sauce.
Substitution Tip: If you don't have Sichuan peppercorns, use a blend of 1/4 teaspoon ground black pepper and 1/4 teaspoon ground coriander. This combination mimics the woody heat and citrusy undertones of the original spice, even without the signature numbing sensation.
Nutrition
Calories: 259kcalCarbohydrates: 4gProtein: 33gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.05gCholesterol: 97mgSodium: 538mgPotassium: 616mgFiber: 0.2gSugar: 2gVitamin A: 106IUVitamin C: 3mgCalcium: 16mgIron: 1mg
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
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