Hunan Chicken
Tender flavorful chicken with vegetables in a garlic ginger sauce over rice.
Ingredients
For the marinade:
- 1 tbsp cornstartch
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tsp Mirin rice wine
- 1 tsp baking soda
- 1/4 cup cornstarch added later
- 3 tbsp flour added later
For the sauce:
- 1/3 cup chicken broth
- 1/4 cup soy sauce
- 2 tbsp oyster sauce
- 2 tbsp toban dian
- 2 tbsp brown sugar
- 1 1/2 tbsp ketchup
- 1 tbsp Mirin
- 1/2 tbsp sesame oil
- 2 tsp cornstarch
For the stir fry:
- 1 lb boneless skinless chicken breast
- 3 tbsp oil for frying
- 3 red jalapenos or other hot peppers
- 1 onion cut into thin wedges
- 3 cups broccoli florets
- 3 carrots sliced
- 3 stalks celery sliced
- 1 red bell pepper sliced
- 6 garlic cloves minced
- 1 tbsp fresh ginger minced
Instructions
- Add the chicken to the marinade ingredients stir. Let sit at room temperature for 30 minutes. After 30 minutes add the ¼ cup cornstarch and 3 tablespoons flour. Toss to evenly coat.
- Whisk together the sauce ingredients.
- Heat 2 tablespoon oil in a large skillet or wok over medium-high heat. Once very hot, add chicken in a single layer and cook until golden; flip chicken over and cook an additional minute, until browned on all sides (does not need to be cooked through). Remove chicken and drain on paper towels.
- To the now empty skillet add one tablespoon oil over medium-high heat. add the carrots and stir fry for a few minutes. Then add the broccoli and stir fry a few more minutes. Finally add the bell peppers, celery and onions. Stir fry until vegetables are crisp tender, about 2-3 minutes. (Don’t over-cook because they will continue to cook in sauce). Add garlic and ginger to the veggies and stir fry 30 seconds.
- Whisk sauce and add to pan along with chicken. Bring the sauce to a boil then reduce to a simmer until sauce has thickened. Serve over rice.