Hunan Chicken

  • 1 lb. skinless boneless chicken breasts, cut into 1/2-inch pieces
  • 3 Tbs. soy sauce
  • 3 tsp. cornstarch

  • 3 Tbs. water
  • 1-1/2 Tbs. rice vinegar
  • 1 Tbs. sesame oil
  • 1-1/2 tsp. sugar
  • 2 Tbs. peanut oil
  • 3 green onions, cut into 1-inch pieces
  • 1-1/2 Tbs. chili-garlic sauce
  • 4 garlic cloves, finely chopped
  • 1 Tbs. minced fresh ginger

Combine chicken, 1 tablespoon soy sauce and 1-1/2 teaspoons cornstarch in medium bowl; toss to coat. Let stand 30 minutes at room temperature.

In a small bowl, whisk together 2 tablespoons soy sauce, 1-1/2 teaspoons cornstarch, 3 tablespoons water, vinegar, sesame oil and sugar.

Heat peanut oil in wok or large non-stick skillet over hight heat until very hot. Add chicken mixture and stir-fry 2 minutes. Using slotted spoon, transfer chicken to medium bowl. Add green onions, chili sauce, garlic and ginger to wok or skillet and cook 2 minutes. Add chicken and soy sauce mixture; cook until chicken is cooked through, about 2 minutes.

Date Added:January 01, 2002
Classification:Poultry Main Dishes
Source:Bon Appetit
Course:Main Course

Marinate, Stir-Fry


2014, 2016