Hunan Chicken

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Hunan chicken is a tasty take-out favorite that can be made right at home! Tender chicken and veggies are tossed in the signature hunan sauce. It’s savory with a hint of sweet and spicy! This easy one-pan dinner is ready in 30 minutes!

Top view of Hunan chicken in a white skillet with a wood serving spoon.

Reasons You’ll Love This Dish!

  • One-Pan Dinner: One-pan dinner means one pan to wash and one complete meal! It doesn’t get any easier than that! Perfect for a busy weeknight dinner idea.
  • Bold Flavors: This dish has bold flavors and is the perfect balance between sweet, tangy, and a little heat. You’ll love the tasty hunan sauce!
  • Better Than Take-Out: Save money on take-out and make Asian-inspired dishes at home! Hunan chicken pairs well with rice or noodles. I love serving it with my potstickers recipe on the side. 

Ingredients to Make Hunan Chicken

Hunan chicken is always a favorite when we eat Chinese food and my kids love that I can make it at home any time they want. It reminds me of my Szechuan chicken, so I know it’s a keeper because it’s simple, delicious, and sure to please the whole family!

Stir-Fry

  • Boneless Skinless Chicken Breast: Slice the chicken into thin strips.
  • Cornstarch: Gives the chicken a crispy texture that holds onto the sauce!
  • Salt and Pepper: Season the chicken before it cooks!
  • Vegetable Oil: To fry the chicken and veggies.
  • Red Bell Pepper: Thinly slice the bell pepper and use any color of bell pepper you like!
  • Broccoli Florets: The best stir-fry veggie. I love the crispy texture and the pop of color!
Ingredients labeled to make the story fry mixture.

Hunan Sauce

  • Vegetable Broth: The sauce base but you can use chicken broth if you prefer.
  • Shaoxing Wine: If you can’t find Shaoxing wine, check out my substitution list below in my tips.
  • Soy Sauce: Use regular or low-sodium soy sauce.
  • Chili Paste: Hunan sauce is a must with the heat and flavor of the chili paste.
  • Garlic: Garlic adds the best flavor to this sauce.
  • Ginger: Freshly ginger wins over ground ginger EVERY time because the flavor is next level!
  • Honey: Adds a bit of sweetness to balance the savory flavors.
  • Cornstarch: Helps to thicken the sauce.
Ingredients labeled to make the Hunan sauce.

Hunan Chicken Recipe

This hunan chicken recipe comes together in 30 minutes! You can’t even have take-out delivered in that time frame. Follow my easy instructions to make this delicious hunan chicken recipe at home.

  1. Coat the Chicken: Add the chicken to a bag or bowl with the cornstarch, salt, and pepper. Shake or mix the chicken to coat it in the cornstarch and seasonings.
  2. Cook the Chicken: Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the coated chicken to the skillet and cook, stirring frequently to sear the chicken all over. It will finish cooking with the vegetables. Remove the chicken from the pan and set aside.
  3. Cook the Veggies: Return to the same pan then add the bell pepper and broccoli. Add a little more oil if needed. Cook the vegetables for 3-5 minutes, until tender.
  4. Make the Sauce: Whisk together the Shaoxing wine, soy sauce, chili paste, garlic, ginger, honey, vegetable broth, and cornstarch.
  5. Combine: Add the chicken back to the pan then pour the sauce over the chicken and vegetables. Continue to cook, stirring frequently until the sauce has thickened and the chicken is cooked through. Remove the pan from the heat. Optional garnish ideas include sesame seeds and sliced green onions. Serve hunan chicken over rice, noodles, or on its own!
First photo of the chicken coated with cornstarch.
Second photo of the chicken browning in the skillet.
Third photo of the veggies cooking in the skillet.
Fourth photo of the Hunan sauce mixed in a bowl.
Fifth photo of the chicken stir fry and Hunan sauce combined in the skillet.

Hunan Chicken Tips and Variations

Here are my tips and ideas for switching up this hunan chicken recipe. You can add your favorite veggies or try my various serving options. Your family will LOVE this recipe!

  • Vegetables: You can use any vegetables you like for the stir fry. Zucchini, mushrooms, or green beans are great options!
  • Shaoxing Wine Replacement: If you can’t find Shaoxing wine, you can replace it with mirin, or dry sherry. If you use mirin then I recommend leaving out the honey because mirin is sweeter than Shaoxing wine.
  • Garnish: Garnish with scallions or nuts like cashews or peanuts for a tasty finishing touch!
  • Spice Level: You get to control the spice level in this hunan chicken recipe! Use more chili paste if you want more intense heat. Or add red chili flakes to individual servings if you love that extra kick in each bite!
  • Serving: Serve with fried rice or noodles, or make it a full meal with egg rolls on the side!

Close view of Hunan chicken on a wooden serving spoon.

Storing Leftovers

If you’re lucky to have any leftovers, hunan chicken makes a delicious lunch the next day! Follow my tips for storing and reheating leftovers below.

  • In the Refrigerator: Store leftovers in the fridge in an airtight container for up to 3 days. 
  • In the Freezer: Place leftover chicken in an airtight container or freezer-safe bag. Store leftovers in the freezer for up to 1 month.
  • To Reheat: It is easiest to reheat leftovers in the microwave until warmed through. You can also reheat leftovers in the oven at 375 degrees Fahrenheit for 10-15 minutes, or 30-40 minutes if frozen. But my favorite way to reheat hunan chicken is in the air fryer. Cook at 350 degrees Fahrenheit for 5-8 minutes if refrigerated, or 15-20 minutes if frozen.

Close view of Hunan chicken in a bowl with rice.

Tasty Asian-Inspired Recipes to Try!

Asian-inspired dinners are so easy to make at home and always a crowd-pleaser! I have so many delicious recipes that are on repeat at our house. Check out some of our favorites

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Hunan sauce

  • Add the 1 pound boneless skinless chicken breast, to a bag or bowl with the 3 tablespoons cornstarch, 1 teaspoon salt, and 1 teaspoon pepper. Shake or mix the chicken to coat it in the cornstarch and seasonings.

  • Heat the 2 tablespoons vegetable oil in a large wok or skillet over medium-high heat. Add the coated chicken to the skillet and cook, stirring frequently to sear the chicken all over, it will finish cooking with the vegetables. Remove the chicken from the pan and set aside.

  • Returning to the same pan, add the 1 large red bell pepper, and 1 cup broccoli florets Add a little more oil if needed. Cook the vegetables for 3-5 minutes, until tender.

  • Whisk together the 3 tablespoons Shaoxing wine, 1 tablespoon soy sauce, 2 teaspoons chili paste, 1 teaspoon garlic, 1 teaspoon ginger, 2 teaspoons honey, ½ cup vegetable broth, and 1 tablespoon cornstarch.

  • Add the chicken back to the pan, pour the sauce over the chicken and vegetables, and cook, stirring frequently until the sauce has thickened and the chicken is cooked through.

  • Remove the pan from heat. Optional garnish ideas include sesame seeds and sliced green onions. Serve the dish over rice, noodles, or on its own!

Calories: 271kcalCarbohydrates: 16gProtein: 26gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 73mgSodium: 1092mgPotassium: 590mgFiber: 1gSugar: 5gVitamin A: 1178IUVitamin C: 60mgCalcium: 25mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Published by Staff Reporter