![]() ![]() Notice I don’t add any salt to this dish and that’s because there should be plenty of sodium from all the other ingredients, however, taste and adjust seasonings to your liking.Freeze your chicken breast for a few minutes before cutting it, to make it easier to cut into cubes or thin slices.You only want them to soften a bit, but you still want them to be crispy and fresh. Simply use as many dried chilies as you like and adjust amount of chili garlic sauce to your preference. You may like it really spicy or really mild. Once this is done, cooking is a piece of cake. Prep all your ingredients and make the Hunan sauce first.Looking for some fun sides to serve up with your Hunan chicken? Try these: You can also toss the rice or noodles directly into the skillet with that saucy stir fry. Do you prefer noodles? Cook up any of your favorite Asian style noodles. I served this dish over some simple jasmine rice. Need some inspiration? Here are some ideas: This savory stir fry can by loaded up with any of your favorite veggies. What Other Vegetables Can I Add To My Hunan Chicken? Garnish with chopped peanuts and serve over noodles or rice. Add the chicken back to the skillet and toss well to coat in the sauce. Stir constantly until the sauce thickens. Pour the sauce into the skillet and reduce the heat to medium. Stir the garlic and ginger in with the veggies and sauté for another 30 seconds. Meanwhile, whisk the sauce ingredients together. Sauté, stirring occasionally, until the veggies soften, 4-5 minutes. Add the carrot, celery, bell pepper, broccoli, onion, and chilies to the pan. (This is the beginning of many Asian dishes) Remove the chicken from the pan and set aside. Add the chicken pieces, working in batches if needed. Heat the sesame oil in a large skillet or wok over medium-high heat. Toss well to completely coat each piece of chicken. Add the chicken, cornstarch, and pepper to a mixing bowl. You can substitute with any hot sauce you like best but this ingredient is a favorite of mine and I add it to a whole bunch of recipes, including chicken noodle soup! Chili garlic sauce – Also known as sambal oelek.Sub with regular white vinegar or apple cider vinegar. Rice vinegar – Same as rice wine vinegar.Oyster Sauce – Yep, it’s actually made from oysters, to be precise it’s a mixture of caramelized oyster juice.Honey – Or brown sugar to add a bit of sweetness and balance out the flavor.Asian dishes tend to have quite a bit of sodium so it’s best to reduce it wherever possible. Try and find the low sodium or no sodium added kind. Chicken broth – Veggie broth can be used instead. ![]() Soy sauce – I always opt for low sodium soy sauce.You can sub peanuts with other nuts, such as cashews. Peanuts – Plain, toasted, salted up to you! They’re great to add a little crunch, so you can skip them if you don’t have them.Garlic and ginger – Fresh or from a jar.You can use fresh red chilies if you’re brave, but trust me, huge difference. Chilies – I used whole dried red chili peppers.Vegetables – Carrot, celery, bell pepper, broccoli and onion.You’ll thank me! If you don’t have any, you can sub it with some vegetable oil. Sesame oil – Try to find toasted sesame oil.Pepper – Freshly ground pepper is always best!.This is a must pantry ingredient, as it’s used a lot in Asian cooking. Cornstarch – You’ll need cornstarch for both coating the chicken and thickening the sauce.Feel free to sub the chicken with beef, pork or shrimp. Chicken – Skinless and boneless chicken breasts or chicken thighs.While my recipe includes my own stir fry favorites, I have a list for you below with other veggies you can include to customize your own Hunan chicken. You can chop them up small, big, use completely different mix-ins it’s up to you. What an easy recipe this was! The hardest part is chopping all the vegetables up. I’ve toned down the spiciness a bit for my own version, but it still packs some heat! You can always add more or less spice as you see fit. This spicy dish hailing from the Hunan province of China is traditionally loaded up with chilies and tossed in a tangy sauce. Once you do that, the cooking takes no time at all. The great thing about Asian dishes is that they’re incredibly easy to make, the hardest part is assembling all your ingredients. I love making Asian dishes at home, especially all my Chinese restaurant favorites like Kung Pao Chicken, Easy Beef and Broccoli Stir Fry or Chinese Lemon Chicken. What Other Vegetables Can I Add To My Hunan Chicken?. ![]()
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