This post may contain affiliate links. Please read our disclosure policy.
Tender pieces of chicken, broccoli, and bell pepper are cooked in a savory, spicy sauce in this Hunan Chicken recipe. Ready in just 30 minutes, it’s perfect for busy weeknights and faster than ordering takeout!
Hunan chicken has recently become one of my family’s favorite Chinese takeout dishes, earning a spot next to kung pao chicken, beef stir fry and Panda Express orange chicken. I quickly started playing around with making it at home and my family has confidently declared this Hunan chicken recipe as being even better than our local restaurant. Now it’s a regular addition to the dinner table!
Why This Hunan Chicken Recipe Is My Favorite
- Savory, spicy flavor. One of the reasons I love Hunan chicken is that the sauce is so flavorful with a little kick of heat. In this recipe, it comes from gochujang. There’s also soy sauce, rice wine vinegar, and oyster sauce for a robust, multi-layered flavor.
- Easy weeknight dinner. I can’t order takeout and have it picked up and delivered in under 30 minutes but I can whip up this homemade Hunan chicken in less than 30 minutes. Everything comes together so quickly!
- Customizable. This recipe can be made without any spice or made even spicier. Plus it can easily be customized with other veggies and even different protein.
Recipe Ingredients
Here’s an overview of the ingredients needed to make this popular Chinese takeout dish at home. Scroll down to the recipe card below for the exact measurements.
- Chicken – I used boneless, skinless thighs but chicken breast works too.
- Cornstarch – Coats the chicken so it becomes a bit crisp when frying and also helps thicken the sauce.
- Vegetable oil
- Veggies – I like to use broccoli florets, red bell pepper, and green bell pepper in my hunan chicken. All red or all green peppers would work too. I also add some sliced green onions for extra flavor without overpowering the dish.
- Garlic
- Chicken broth – Use low sodium to fully control the flavor.
- Soy sauce – I also tend to use low-sodium soy sauce as it can be quite salty.
- Brown sugar – Helps to sweeten the sauce.
- Oyster sauce – Adds a bit of sweet, fishy flavor.
- Rice wine vinegar – Adds the acidity to the sauce.
- Gochujang – Gochujang is fermented red chili paste. It adds a bit of heat to the sauce.
- Salt & pepper
How To Make Hunan Chicken
I love how easy this dish is to make. It’s on the table in just 30 minutes! The printable instructions can be found in the recipe card below.
- Prep the chicken. Evenly coat the chicken with 2 tablespoons of cornstarch.
- Make the Hunan sauce. Whisk together the broth, soy sauce, brown sugar, oyster sauce, vinegar, gochujang, salt, pepper, and remaining cornstarch until combined.
- Cook the chicken. Cook the chicken over medium-high heat for 6-8 minutes, flipping halfway through. Remove from the skillet and set aside.
- Cook the veggies. Add the vegetables to the pan and saute for 2-3 minutes. Add the garlic and sliced green onions. Cook for an additional minute.
- Simmer. Return the chicken to the skillet. Pour the sauce on top. Stir then simmer for 2-3 minutes, until the sauce thickens.
- Enjoy! Serve immediately over rice or as desired.
Customize It!
Here are a few easy variations to make this Hunan chicken recipe your own.
- Add more veggies. Add mushrooms, snap peas, or zucchini for extra vegetables. Adjust cooking time based on the vegetables you choose.
- Decrease (or increase) the heat. Adjust the amount of gochujang to control the heat. For a milder dish, use 1/2 teaspoon or omit it entirely.
- Adjust the sauce thickness. If the sauce is too thick, add a splash of chicken broth. If it’s too thin, simmer a little longer or mix 1 teaspoon of cornstarch with 1 tablespoon of water and stir it in.
- Try a different protein. This recipe works with shrimp, beef, and pork too. Just adjust the cook time based on the meat used.
Serving Suggestions
I like to serve Hunan chicken over rice, whether that’s jasmine rice, brown rice, or even cauliflower rice for a low-carb option. Sometimes I’ll pair it with fried rice or vegetable lo mein as well.
I can also never pass up adding a side of crab rangoon or egg rolls.
How To Store & Reheat Leftovers
- Fridge. Store leftover Hunan chicken in an airtight container in the refrigerator for up to 3 days.
- Reheat. Reheat in a skillet over medium heat, adding a splash of water or chicken broth to loosen the sauce. You can also microwave it in 30-second intervals, stirring in between.
Hunan Chicken
Tender pieces of chicken, broccoli, and bell pepper are cooked in a savory, spicy sauce in this Hunan Chicken recipe. Ready in just 30 minutes, it's perfect for busy weeknights and faster than ordering takeout!
Servings: 4 people
Ingredients
- 1 pound boneless skinless chicken thighs cut into bite-sized pieces
- 3 Tablespoons cornstarch divided
- 2 Tablespoons vegetable oil
- 2 cups broccoli florets
- 1 red bell pepper sliced
- 1 green bell pepper sliced
- 3 cloves garlic minced
- 3 green onions sliced (plus extra for garnish)
- 1/2 cup chicken broth
- 3 Tablespoons soy sauce
- 2 Tablespoons brown sugar
- 1 Tablespoons oyster sauce
- 1 Tablespoons rice wine vinegar
- 1 teaspoon gochujang
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Toss the chicken pieces with 2 tablespoons of cornstarch until evenly coated. Set aside.
- In a small bowl, whisk together the chicken broth, soy sauce, brown sugar, oyster sauce, rice wine vinegar, gochujang, salt, black pepper, and 1 tablespoon of cornstarch. Set the sauce aside.
- Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken and cook for 6-8 minutes, flipping halfway through, until golden brown and cooked through. Remove the chicken from the skillet and set it aside.
- In the same skillet, add the broccoli, red bell pepper, and green bell pepper. Sauté for 2-3 minutes until they start to soften.
- Add the minced garlic and sliced green onions to the skillet. Cook for 1 minute, stirring constantly, until fragrant.
- Return the cooked chicken to the skillet with the vegetables.
- Pour the sauce into the skillet and stir everything together. Let it simmer for 2-3 minutes, or until the sauce thickens and coats the chicken and vegetables.
- Serve immediately over steamed rice and garnish with additional sliced green onions, if desired. Enjoy!
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Nutrition
Calories: 352kcal | Carbohydrates: 21g | Protein: 25g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Cholesterol: 67mg | Sodium: 1226mg | Potassium: 748mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1419IU | Vitamin C: 105mg | Calcium: 58mg | Iron: 4mg
Leave a Review!
We LOVE hearing from you! Submit your question or comment here.
Your email address will not be published.