Prep Time: 15 mins | Cook Time: 15 mins | Total Time: 30 mins | Yield: 4 servings
Throw together this popular Chinese takeout at the comfort of your home with this easy and quick recipe. Delicious Hunan Chicken with garlic, ginger, broccoli, bamboo shoots, and mushrooms tossed in a simple garlic and ginger spicy stir fry sauce.
Chinese takeout is a thing of the past because, with easy and quick recipes like this, I can successfully pull off a satisfying Chinese takeout meal at home any time. Serve this with your other favourite Chinese dishes for a filling meal that you can make in a snap!
Ingredients
HUNAN CHICKEN:
1/4 c. canola oil
1 lb chicken breasts shaved thinly
1 tbsp ginger minced
3 cloves garlic minced
1 green zucchini cut into half-moon shapes
4 oz. mushrooms sliced thinly
1 tbsp cornstarch
1 can bamboo shoots drained
3 c. broccoli florets
HUNAN SAUCE:
1 tsp cornstarch
1/2 c. chicken broth
2 tbsp low sodium soy sauce
1 tbsp rice wine vinegar
2 tbsp oyster sauce
1 tbsp Sambal Oelek chili paste
1 tsp sugar
How to make Hunan Chicken
Step 1: In a large Ziplock bag, add the chicken and cornstarch. Seal the bag, close it tightly, then shake until the chicken is completely coated.
Step 2: To a pan, heat the canola oil over medium-high heat. Add the chicken to the hot oil and cook for about 2 to 3 minutes per side or until cooked through.
Step 3: Whisk the sauce ingredients (cornstarch, chicken broth, soy sauce, rice wine vinegar, oyster sauce, sugar, and Sambal Oelek chilli paste) in a small bowl until blended.
Step 4: Take the chicken out of the pan and set it aside. To the now-empty pan, add garlic, ginger, zucchini, mushrooms, broccoli, and bamboo shoots. Stir and cook for about 2 to 3 minutes. Then, add in the sauce and chicken. Toss and continue to cook for an additional 1 to 2 minutes until the sauce is thick.
Nutrition Facts:
Calories: 337kcal | 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:
- 1/4 c. canola oil
- 1 lb chicken breasts shaved thinly
- 1 tbsp ginger minced
- 3 cloves garlic minced
- 1 green zucchini cut into half-moon shapes
- 4 oz. mushrooms sliced thinly
- 1 tbsp cornstarch
- 1 can bamboo shoots drained
- 3 c. broccoli florets
- HUNAN SAUCE:
- 1 tsp cornstarch
- 1/2 c. chicken broth
- 2 tbsp low sodium soy sauce
- 1 tbsp rice wine vinegar
- 2 tbsp oyster sauce
- 1 tbsp Sambal Oelek chili paste
- 1 tsp sugar
Instructions
Step 1: In a large Ziplock bag, add the chicken and cornstarch. Seal the bag, close it tightly, then shake until the chicken is completely coated.
Step 2: To a pan, heat the canola oil over medium-high heat. Add the chicken to the hot oil and cook for about 2 to 3 minutes per side or until cooked through.
Step 3: Whisk the sauce ingredients (cornstarch, chicken broth, soy sauce, rice wine vinegar, oyster sauce, sugar, and Sambal Oelek chilli paste) in a small bowl until blended.
Step 4: Take the chicken out of the pan and set it aside. To the now-empty pan, add garlic, ginger, zucchini, mushrooms, broccoli, and bamboo shoots. Stir and cook for about 2 to 3 minutes. Then, add in the sauce and chicken. Toss and continue to cook for an additional 1 to 2 minutes until the sauce is thick.
