Hunan Chicken
Ingredients
The chicken
-
1
pound
boneless skinless chicken breasts, thinly sliced
-
2
tablespoons
vegetable oil
-
¼
cup
cornstarch
-
to taste
salt and pepper
The vegetables
-
1
cup
broccoli florets
-
½
cup
celery, thinly sliced
-
1
medium
red bell pepper, cored, seeded and diced
-
1
cup
canned baby corn, drained and halved
-
1½
teaspoons
minced garlic
The sauce
-
½
cup
chicken broth
-
2
tablespoons
soy sauce
-
2
tablespoons
oyster sauce
-
2
teaspoons
rice vinegar
-
1
teaspoon
honey
-
2
teaspoons
chili paste (such as sambal oelek)
-
2
teaspoons
cornstarch (for sauce)
Instructions
- Coat the chicken with ¼ cup of cornstarch in a resealable plastic bag.
- Heat vegetable oil in a large pan over high heat.
- Add the chicken to the pan in a single layer, seasoning with salt and pepper, and cook until browned.
- Remove the chicken and place it on a paper towel-lined plate.
- Add broccoli, celery, and bell pepper to the pan and cook until tender, then stir in baby corn.
- Add garlic and cook for an additional 30 seconds.
- Return the chicken to the pan with the vegetables.
- In a bowl, whisk together chicken broth, soy sauce, oyster sauce, rice vinegar, honey, chili paste, and 2 teaspoons of cornstarch.
- Pour the sauce over the chicken and vegetables, bring to a simmer, and cook until the sauce thickens.
- Serve immediately, preferably over rice.
Nutrition Facts (estimated)
Servings
4
Calories
230
Total fat
10g
Total carbohydrates
8g
Total protein
26g
Sodium
1007mg
Cholesterol
73mg
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