HUNAN CHICKEN WIKI RECIPES

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HUNAN CHICKEN - { BEST HUNAN CHICKEN RECIPE}



Hunan Chicken - { Best Hunan Chicken Recipe} image

Provided by Lena

Categories     Main Course

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Number Of Ingredients 15

- 1 pound boneless skinless chicken breasts;
- 1/4 cup + 2 teaspoons cornstarch, divided;
- 2 tbsp vegetable oil;
- salt and pepper to taste;
- 1 cup broccoli florets;
- 1/2 cup celery, sliced;
- 1 red bell pepper, diced
- 1 cup canned baby corn, drained and halved
- 1 1/2 tsp garlic, minced;
- 1/2 cup chicken broth;
- 2 tbsp soy sauce;
- 2 tbsp oyster sauce;
- 2 tsp rice vinegar;
- 1 tsp honey;
- 2 tsp chili paste.

Steps:

  • Thinly slice the chicken breasts. Then, transfer to a plastic bag and add ¼ cup of corn starch. Close the bag and shake to mix well.
  • Mix together chicken broth, soy sauce, oyster sauce, rice vinegar, honey, chilli paste and 2 tbsp cornstarch in a bowl. Set aside.
  • In a large skillet, heat the vegetable oil and add sliced chicken in a single layer. If chicken slices don't fit in one layer, divide it into several batches for cooking. Sprinkle with salt and pepper. Cook until brown on each side. When chicken is cooked, transfer to the paper towel.
  • Add veggies (broccoli florets, celery, bell pepper) to the skillet. Saute until tender (4-5 mins). Season with salt and pepper. Add baby corn halves and garlic. Saute for 1 min.
  • Then, add cooked chicken slices and sauce to the veggies. Simmer for 2-3 mins or until thickened. Serve when warm.

HUNAN-STYLE CHICKEN RECIPE | ALLRECIPES



Hunan-Style Chicken Recipe | Allrecipes image

I hope my dad doesn't read this as I grew up with him cooking some amazing dishes, but this recipe my friend gave me at university fast became by far my favorite and it's easy too!

Provided by Dan

Categories     World Cuisine    Asian    Chinese

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 4 servings

Number Of Ingredients 14

1 tablespoon honey
1 teaspoon black peppercorns
½ teaspoon salt
2 tablespoons dark soy sauce
2 tablespoons dry sherry
6 boneless skinless chicken thighs, cut into chunks
3 tablespoons vegetable oil
1 tablespoon minced fresh ginger root
1 tablespoon minced garlic
1 tablespoon crumbled dried red chile pepper
4 green onions, chopped
1 teaspoon hot bean sauce
2 tablespoons rice vinegar
1 teaspoon sesame oil

Steps:

  • Stir together the honey, peppercorns, salt, soy sauce, and sherry in a large bowl; add the chicken and toss to coat.
  • Heat the oil in a large skillet over medium-high heat.
  • Add the ginger, garlic, red chile pepper, and green onions; cook and stir until fragrant, no more than 30 seconds. Stir in the chicken and soy sauce mixture; fry another 3 minutes. Reduce heat to low, cover. Simmer until the chicken is no longer pink in the center, 5 to 10 minutes.
  • Whisk together the bean sauce, vinegar, and sesame oil in a small bowl; pour over the chicken and stir. Turn heat to high and allow to cook 1 minute. Serve immediately.

Nutrition Facts : Calories 391.2 calories, CarbohydrateContent 10.3 g, CholesterolContent 116.8 mg, FatContent 23.4 g, FiberContent 0.8 g, ProteinContent 33.4 g, SaturatedFatContent 5 g, SodiumContent 908.2 mg, SugarContent 4.9 g

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