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This Hunan Chicken stir-fry is packed with bold sweet, savory, and spicy flavors made with fresh garlic, ginger, and chili sauce. It comes together quickly in one pan with tender chicken and veggies for an easy high-protein dinner that’s perfect for busy weeknights.
I love serving this Hunan chicken over a bowl of fluffy white rice or noodles for an easy dinner that feels better than takeout. The chicken turns out tender and flavorful, while the veggies and bold sauce add the perfect balance of sweet heat and savory flavor. It’s one of those quick weeknight meals my family never gets tired of, and it always disappears fast.
For more homemade, takeout-style recipes, try my Chicken Yakisoba or Kung Pao Shrimp.
Recipe Overview
Ingredients Needed
Below are the ingredients you’ll need to make Hunan Chicken. The full quantities can be found in the recipe card further down the post.
- Chicken breast: Use boneless, skinless for easy prep and quick cooking. Chicken thigh also works well.
- Soy sauce: Seasons the chicken and sauce while bringing an umami flavor. Use low-sodium soy sauce as it helps you control the saltiness of the dish.
- Cornstarch: Coats the chicken, helping it to brown when stir-fried. Also thickens the sauce so it clings to the meat and veggies.
- Sesame oil and Avocado oil
- Apple cider vinegar: Balances the sweetness of the dish. Rice vinegar or white wine vinegar also work well.
- Brown sugar: Helps the sauce to thicken slightly and adds a caramelized sweetness.
- Oyster sauce: Has a thick texture and deeply savory flavor with a hint of sweetness. Use vegetarian oyster sauce (sometimes called mushroom sauce) if you’re avoiding shellfish.
- Garlic and Ginger: I recommend using fresh for both. Brings a fresh and zingy flavor.
- Red pepper flakes and Spicy chili pepper
- Celery and bell pepper: Provide a crisp, fresh texture and some vegetal sweetness. Swap out for other veggies like green beans, broccolini or bean sprouts if you like.
- Sesame seeds and green onions: Optional garnishes to add to the dish. Sesame seeds highlight the toasty flavor of the sesame oil, while green onions bring a mild, oniony flavor.
How to Make Hunan Chicken
Step 1: Marinate the Chicken:
In a large bowl, mix chicken with soy sauce, cornstarch, and sesame oil. Mix vinegar and sugar until dissolved, and add it to the chicken. Let marinate for 20 to 30 minutes over the counter.
Step 2: Mix the Stir-Fry Sauce:
In a separate bowl, whisk together all sauce ingredients. Set aside.
Step 3: Cook the Chicken:
Heat 1½ tablespoons avocado oil in a large wok or skillet over medium-high heat.
Add half the chicken. Sear for 3 to 4 minutes until golden and cooked through. Remove and repeat with remaining chicken. Set all cooked chicken aside.
Step 4: Sauté Veggies:
In the same pan, add the last 1½ tablespoons oil. Sauté garlic for 30 seconds until fragrant. Add celery, bell peppers, and spicy chilies. Stir-fry for 3 to 4 minutes until just tender but still crisp.
Step 5: Finish the Dish:
Pour in the stir-fry sauce and toss to coat evenly. Stir-fry for another 2 to 3 minutes until the sauce thickens and everything is glazed.
Serve with jasmine rice, brown rice, or low-carb cauliflower rice. Optionally, garnish with sesame seeds or green onions.
Variations & Tips
- Change up the protein: Use thinly sliced beef, cubed tofu, or peeled, deveined jumbo shrimp in place of the chicken breast. Chicken thighs are also delicious!
- Swap the veggies: Use your favorite stir-fry veggies here like snap peas, thinly sliced carrots, bean sprouts or broccoli.
- Everything cooks up quickly, so it’s a good idea to have everything prepped and ready before you start cooking.
- Get the wok nice and hot before you add the chicken and veggies. Pre-heating the wok is key to stir-frying, so the ingredients sear and don’t steam.
- Add a spoonful of fermented black bean sauce for an authentic flavor.
Common Questions
Allow to cool then transfer to an airtight container. Store in the fridge for up to 3 days.
Stir in a wok or skillet over a medium heat with a splash of water until piping hot throughout. Alternatively, microwave individual portions in a microwave-safe bowl until piping hot throughout.
Yes! Allow to cool then transfer to an airtight container. Store in the freezer for up to 3 months. Thaw overnight in the fridge before reheating.
Yes, you can marinate the chicken in a covered bowl in the fridge for up to 12 hours before cooking it. You can also prep the sauce and all the veggies in advance and store them, covered, in the fridge for up to 3 days.
Hunan Chicken comes from the Hunan province of China. Hunan cuisine is typically quite spicy, using fresh and dried chilies, with garlic, soy sauce, and vinegar to round out flavors.
Typically, yes, Hunan cuisine tends to be quite spicy, featuring fresh and dried chilies as a prominent flavor. The benefit of making it at home is that you can adjust the heat level to your preference!
More Stir-Fry Recipes
- Spicy Chicken Stir-Fry
- Teriyaki Chicken
- Mongolian Beef
- Orange Chicken
- Szechuan Shrimp
- Sweet & Sour Vegetables
- Beef and Broccoli Stir-Fry
- Shrimp Noodle Stir-Fry
Thanks for stopping by and trying one of my recipes. If you enjoyed it, please leave a rating and share your thoughts in the comments. It really helps, and I love hearing from you
Hunan Chicken
Ingredients
- 1.5 pounds boneless, skinless chicken breasts, thinly sliced
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon cornstarch
- 2 teaspoon toasted sesame oil
- 1 tablespoon apple cider vinegar
- 2 teaspoon brown sugar
Stir-Fry Sauce:
- 1/4 cup low-sodium soy sauce
- 2 tablespoons oyster sauce
- 2 tablespoons ginger puree
- 2 tablespoons apple cider vinegar
- 1 tablespoon brown sugar
- 1 teaspoon crushed red pepper flakes
- ¼ cup filtered water
- 1 tablespoon cornstarch
Vegetables:
- 3-4 cloves garlic, minced
- 2 celery sticks, thinly sliced on the diagonal
- 2 bell peppers, julienned
- 1 spicy chili pepper, sliced (de-seed to reduce heat)
- 3 tablespoons avocado oil
- sesame seeds and/or chopped scallions , optional, for garnish
Instructions
Marinate the Chicken:
- In a large bowl, mix 1.5 pounds boneless, skinless chicken breasts (thinly sliced) with 3 tablespoons low-sodium soy sauce, 1 tablespoon cornstarch, and 2 teaspoon toasted sesame oil. Mix 1 tablespoon apple cider vinegar and 2 teaspoon brown sugar until dissolved, and add it to the chicken. Let marinate for 20–30 minutes over the counter.
Mix the Stir-Fry Sauce:
- In a separate bowl, whisk together 1/4 cup low-sodium soy sauce, 2 tablespoons oyster sauce, 2 tablespoons ginger puree, 2 tablespoons apple cider vinegar, 1 tablespoon brown sugar, 1 teaspoon crushed red pepper flakes, ¼ cup filtered water, and 1 tablespoon cornstarch. Set aside.
Cook the Chicken:
- Heat 1½ tablespoons avocado oil (from the 3 tablespoons avocado oil) in a large wok or skillet over medium-high heat.
- Add half the chicken. Sear for 3–4 minutes until golden and cooked through. Remove and repeat with remaining chicken. Set all cooked chicken aside.
Sauté Veggies:
- In the same pan, add the last 1½ tablespoons avocado oil. Sauté 3-4 cloves garlic for 30 seconds until fragrant. Add 2 celery sticks (thinly sliced), 2 bell peppers (julienned), and 1 spicy chili pepper (sliced). Stir-fry for 3–4 minutes until just tender but still crisp.
Finish the Dish:
- Return chicken to the wok.
- Pour in the stir-fry sauce and toss to coat evenly. Stir-fry for another 2–3 minutes until the sauce thickens and everything is glazed.
- Serve with jasmine rice, brown rice, or low-carb cauliflower rice. Optionally, garnish with sesame seeds and/or chopped scallions .
Notes
Storage & Reheating:
- Storage: Allow to cool then transfer to an airtight container. Store in the fridge for up to 3 days.
- Reheating: Stir in a wok or skillet over a medium heat with a splash of water until piping hot throughout. Alternatively, microwave individual portions in a microwave-safe bowl until piping hot throughout.
- Freeze: Allow to cool then transfer to an airtight container. Store in the freezer for up to 3 months. Thaw overnight in the fridge before reheating.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
