Prep Time: 15 mins | Cook Time: 15 mins | Total Time: 30 mins | Yield: 4 Servings
Enjoy this famous takeout food in the comfort of your home! This is my version of the Hunan Chicken! It is a combination of chicken, mushrooms, broccoli, and a lot more delicious things that you will surely love. Enjoy!
Ingredients:
HUNAN CHICKEN:
1 can of bamboo shoots, drained
3 cloves garlic, minced
1 tbsp cornstarch
1 lb. chicken breasts shaved thinly
4 oz. of mushrooms, sliced thinly
3 c broccoli florets
1 tbsp ginger, minced
1/4 c canola oil
1 green zucchini, cut into half-moon shapes
HUNAN SAUCE:
1 tbsp Sambal Oelek chili paste
1 tbsp rice wine vinegar
1/2 c chicken broth
2 tbsp low sodium soy sauce
2 tbsp oyster sauce
1 tsp cornstarch
1 tsp sugar
Directions:
In a large resealable bag, add cornstarch and chicken. Seal the bag and shake it until the chicken breasts are completely coated with cornstarch.
Place a pan on the stove and turn the heat to medium-high. Add canola oil and allow it to become hot.
Add the coated chicken breasts into the hot pan, then cook all sides for 3 minutes or until they turn golden brown. Transfer them onto a clean plate.
Add all the ingredients for the sauce into a mixing bowl and stir everything until well incorporated.
In the same pan, add ginger, broccoli, bamboo shoots, mushrooms, zucchini, and garlic. Sauté everything for about 3 minutes.
Pour in the sauce and stir until well blended. Make sure to scrape the bottom of the pan to get the browned bits.
Bring the chicken breasts back into the pan, then toss until coated with the sauce. Cook for another 2 minutes until the texture of the sauce becomes thick.
Serve and enjoy!
Nutrition Facts:
Calories: 337 kcal | Carbohydrates: 16g | Protein: 30g | Fat: 18g | Saturated Fat: 2g | Cholesterol: 73mg | Sodium: 786mg | Potassium: 967mg | Fiber: 4g | Sugar: 6g | Vitamin A: 555IU | Vitamin C: 75.7mg | Calcium: 58mg | Iron: 1.7mg
Ingredients
- HUNAN CHICKEN:
- 1 can of bamboo shoots, drained
- 3 cloves garlic, minced
- 1 tbsp cornstarch
- 1 lb. chicken breasts shaved thinly
- 4 oz. of mushrooms, sliced thinly
- 3 c broccoli florets
- 1 tbsp ginger, minced
- 1/4 c canola oil
- 1 green zucchini, cut into half-moon shapes
- HUNAN SAUCE:
- 1 tbsp Sambal Oelek chili paste
- 1 tbsp rice wine vinegar
- 1/2 c chicken broth
- 2 tbsp low sodium soy sauce
- 2 tbsp oyster sauce
- 1 tsp cornstarch
- 1 tsp sugar
Instructions
In a large resealable bag, add cornstarch and chicken. Seal the bag and shake it until the chicken breasts are completely coated with cornstarch.
Place a pan on the stove and turn the heat to medium-high. Add canola oil and allow it to become hot.
Add the coated chicken breasts into the hot pan, then cook all sides for 3 minutes or until they turn golden brown. Transfer them onto a clean plate.
Add all the ingredients for the sauce into a mixing bowl and stir everything until well incorporated.
In the same pan, add ginger, broccoli, bamboo shoots, mushrooms, zucchini, and garlic. Sauté everything for about 3 minutes.
Pour in the sauce and stir until well blended. Make sure to scrape the bottom of the pan to get the browned bits.
Bring the chicken breasts back into the pan, then toss until coated with the sauce. Cook for another 2 minutes until the texture of the sauce becomes thick.
Serve and enjoy!
