Hunan Chicken
The ultimate comfort food, Hunan Chicken is a spicy, flavorful dish that combines tender chicken with fresh vegetables and a mouthwatering sauce. This easy weeknight dinner is ready in just minutes and is perfect for satisfying cravings. Make it tonight!
Equipment
- Skillet
- Frying Pan
- Whisk
- Chef's Knife
- Mixing Bowl
- Wooden Spoon
Ingredients
- 1 pound chicken thighs skinless, chopped into bite sized pieces
- 1 tablespoon almond flour or cornstarch
- 1 tablespoon oil
- 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
- 1/2 cup chicken broth
- 3 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon white vinegar
- 2 tablespoons brown sugar
- 2 tablespoons 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 three 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.
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 to 2 minutes or pan fry until warm and sizzling.