Hunan Chicken
This Hunan Chicken stir-fry is sweet, savory and spicy with flavors of fresh garlic, ginger and chili. It cooks up quickly for a veggie-packed, satisfying dinner that's high in protein.
Servings: 4 servings
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
Calories: 389kcal | Carbohydrates: 17g | Protein: 40g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.02g | Cholesterol: 109mg | Sodium: 1466mg | Potassium: 948mg | Fiber: 2g | Sugar: 8g | Vitamin A: 2179IU | Vitamin C: 95mg | Calcium: 38mg | Iron: 2mg