Hunan Chicken
Ingredients
The chicken and marinade
-
8
oz
chicken breast, cut into about 1/4 inch slices
-
1
each
egg white, beaten
-
½
teaspoon
cornstarch
-
3
dashes
ground white pepper
-
½
teaspoon
salt
The vegetables
-
2
cups
broccoli florets, sliced carrot, sliced mushroom and red bell pepper
-
2
oz
dry black fungus, optional, soaked in water and drained
-
2
cloves
garlic, minced
The sauce
-
¼
cup
chicken broth
-
1
tablespoon
soy sauce
-
2
tablespoons
oyster sauce
-
3
tablespoons
bottled Chili Bean Sauce
-
2½
tablespoons
ketchup
-
½
teaspoon
Chinese rice vinegar or apple cider vinegar
-
1½
tablespoons
sugar
-
3
dashes
white pepper
-
1
teaspoon
cornstarch
Cooking ingredients
-
3
tablespoons
oil
-
to taste
salt and sugar
Instructions
- Marinate the chicken with the marinade ingredients and set aside for 10 minutes.
- Mix all the Hunan Sauce ingredients and set aside.
- Heat oil in a wok and stir-fry the marinated chicken until opaque, then set aside.
- Add remaining oil to the wok, stir-fry garlic until fragrant, then add the mixed vegetables and black fungus, cooking for 2 minutes.
- Return the chicken to the wok, add Hunan Sauce, and stir to combine, cooking until the chicken is fully cooked. Adjust seasoning with salt and sugar if needed.
- Serve with steamed rice.
Nutrition Facts (estimated)
Servings
2
Calories
499
Total fat
24g
Total carbohydrates
39g
Total protein
31g
Sodium
2959mg
Cholesterol
72mg
You might also like